Moru Kalan

  • 2 c curd
  • 1 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp fenugreek powder (methi powder)
  • 1/2 tsp cumin powder (jeera powder)
  • A pinch of turmeric
  • 1 small onion chopped
  • 3 whole red chilies crushed
  • 1 tblsp ginger garlic paste
  • A bunch of curry leaves

cooking time:

  1. Heat oil in a pan and put in the mustard seeds.
  2. Once they start spluttering, add the curry leaves and ginger garlic paste.
  3. Sauté it for twoo minutes and add the chopped onion and red chilies.
  4. Fry it for a few minutes and then add the dry powders.
  5. Lower the heat and add the pre-beaten curd.
  6. You will need to keep stirring it continuously to make sure that it does not boil.
  7. Keep checking for steam and immediately remove from stove.
  8. Add salt and mix well.
  9. You can store it in glass jars in the refrigerator.

Curd is the main ingredient that goes into this curry with a dash of other spices and onions.