Mooru curry (Yoghurt curry with spices) and Bhindi fry (Okra fry)

I had this craving for some kanji (rice gruel), mooru curry (curd based) and spicy pickle yesterday and so decided to give it a go. I googled how to make kanji and since Ro wanted a veggie, i decided to make some spicy bhindi fry instead of the pickle. It was heavenly and i wished it was a bit cold outside or rain or something so it would create the perfect mood for some hot kanji. Unfortunately yesterday was the hottest with a high of 30C and is supposed to be that way till end of this week. Nevertheless, we enjoyed the meal to the fullest along with a glass of Peach Cider which was out of this world.

Mooru Curry

Curd- 1 cup

Small onions/ Shallots- 2, thinly sliced

Green chillies- 2, thinly sliced

Red chillies- 2

Turmeric pwd- a pinch to 1/4 tsp

Mustard seeds- 1/2 tsp

Asafoetida- a pinch

Curry leaves- a sprig

Oil- 1 tbs

Salt- to taste

Beat the curd with a fork or egg beater and make it somewhat loose consistency. If the curd is still too thick, add a bit of water. Keep aside.

In a sauce pan, heat the oil and once hot splutter mustard seeds. Add the shallots, green chillies, red chillies and curry leaves and sautee for 2 to 3 minutes. Then add the turmeric pwd, asafoetida and salt and mix well. To this, add the curd and keep stirring continuously. The curd becomes slightly thick and you can see the steam rising from the spoon. Don't wait for it to boil. Remove from fire and stir for a few more minutes. Serve hot.

Notes: Another technique is to not add the curd to the mix and keep stirring, but wait till the tadka has cooled and then pour it on top of the curd and mix well. If its for immediate use, then warm it on fire top for 2 to 3 minutes, stirring continuously. Otherwise, store in refrigerate for up to 3 days. This is my moms easy peacy version which i mostly follow, but this time i went a bit overboard and followed a more elaborate version by maria.

I sometimes don't use onions if I'm too lazy :)

Bhindi/ Okra fry

Okra- a cup, cut into coin size pieces

Shallots- 2 big, thinly sliced

Pepper pwd- 1 tsp

Chilli pwd- 1/2 tsp

Oil- 1 1/2 tbs

Salt- to taste

Heat oil in a frying pan and sautee the shallots till they become brown. Add the okra slices and sautee them till the sliminess disappears. Make sure it is covered with oil. Add the powders and salt and mix well. If you want it crisp, add a little more oil.