|plantain / vazhakka (diced)||250 gm (around 1 1/2 cup)|
|green chilly (slit lengthwise)||1|
|turmeric powder||1 teaspoon|
|coconut (scraped)||1/2 cup|
|cumin seeds / jeera||1/2 teaspoon|
|sour yogurt / curd||1 1/2 cup|
|parboiled rice (soaked in water for 10 min and drained)||1 teaspoon|
|mustard seeds||1 teaspoon|
|dry red chilly||2|
|fenugreek seeds / uluva||1/2 teaspoon|
|coconut oil||2 tablespoon|
2. Mean while grind all the ingredients except yogurt and transfer it to a bowl. Beat yogurt nicely and mix it with the ground paste.
3. Once the plantain pieces are cooked nicely, keep the gas in low flame and then add the ground coconut curd mixture into it. Mix it well. Bring it just to a boil and then immediately turn off the stove. Otherwise, it will curdle.
4. Heat coconut oil in a pan, splutter mustard seeds. Then add fenugreek seeds, red chilly and curry leaves. Stir it for a few seconds and then pour it over the curry. Immediately, cover with a lid so that the flavour gets locked inside the dish.
5. Moru curry is ready and serve it with hot steaming rice.
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Enjoy cooking and serving