Saturday, 7 July 2018

Moru kachiyathu (without coconut)

Recipe adapted from here (serves 3 as part of main meal)
Yoghurt- 1 cup
Water- around 1/2 cup
Salt- to taste

Coconut oil- 1 tbsp
Curry leaves- a generous sprig
Shallots (cheriya ulli)- 3 to 4, peeled and roughly chopped
Garlic- 4 pods, peeled and finely chopped
Ginger- 1 tsp, finely chopped
Green chilly- 1, roughly chopped or slit in half (add more if you want it spicier)
Turmeric powder- 1/2 tsp

To temper
Coconut oil- 1/2 tbsp
Mustard seeds- 1/4 tsp
Dried red chilly- 2
Curry leaves- 1 sprig
Fenugreek seeds- a pinch
Fenugreek powder- a pinch
Cumin powder- a generous pinch
Chilly powder- a generous pinch
Mix together the yoghurt, salt and water using a whisk till smooth. You can whizz it in a blender as well.
The yoghurt mix shouldn't be too thick, so add more water to thin it out if you feel its still too thick. Keep aside.
In a deep pan, heat the coconut oil.
Add the curry leaves, shallots, garlic, ginger and green chilly. Saute till the onion becomes a light brown and the garlic and ginger no longer smell raw. About 3 to 5 minutes on medium flame.
Add the turmeric powder and cook till the raw smell from the turmeric disappears.
Reduce heat a bit and pour in the yoghurt mix.
Keep stirring continuously till the yoghurt heats up, but don't by any means let it boil, or the yoghurt will split.
Also, make sure the pan is not really hot or else when you pour in the yoghurt it will split immediately.
Lift the spoon in between and if you can see steam lift off the spoon then the yoghurt has warmed through.
Transfer to a serving bowl immediately.

In a small pan, heat the oil. Keep it on medium heat.
Add the mustard seeds and once they crackle add all the other ingredients one after the other. Keep stirring and making sure the spices don't burn, but at the same time the spices shouldn't be raw.
Pour over the yoghurt, mix well and keep covered for about 5 minutes before serving with rice.

Notes: The yoghurt thickens as its sits, loosen with a wee bit of warm water if it really becomes too thick.
If your moru curry doesn't look yellow enough, you can add a bit of turmeric along with the tempering ingredients.
If you feel there isn't enough salt, you can add it in at the very end as well.
Do not warm the curry in a microwave, instead take it out of the refrigerator an hour or so before serving. Make the rice really hot, so it doesn't feel unpleasant to eat the cool curry.
I do have another similar version here