Kerala Style Moru Curry Recipe
Asafetida / hing
Curd / buttermilk
Grind together fresh or frozen grated coconut, shell onions, cumin seeds, green chillies, ginger, garlic, turmeric and curry leaves to a fine paste by adding little water as needed.
Boil this coconut paste by adding about 1/4 cup of water and little salt. Let this cool down.
Add little salt to the required quantity of curd and whisk it. Add this to the cooked coconut mixture and mix well.
If you have a sour buttermilk, you can cook it along with the coconut mixture
Take a seasoning pan, heat oil. When hot, splutter mustard seeds, curry leaves, dry red chilly and hing. Add this seasioning to the coconut and curd mixture and mix well. Check for salt and serve,
Add water as per the consistency you want.