Moru Kalan

A creamy, tangy Kerala-style yogurt curry gently spiced and tempered for a rich traditional flavor.

Ingredients

1. 2 cups curd
2. 1 tbsp oil
3. 1/2 tsp mustard seeds
4. 1/2 tsp fenugreek powder
5. 1/2 tsp cumin powder
6. A pinch of turmeric
7. 1 small chopped onion
8. 3 crushed whole red chillies
9. 1 tbsp ginger garlic paste
10. A bunch of curry leaves

Instructions

1. Prepare the Tempering

   • Heat oil in a pan.
   • Add mustard seeds and let them splutter.
   • Add curry leaves and ginger–garlic paste; sauté for 2 minutes.

2. Cook the Base

   • Add chopped onion and crushed red chillies; fry for a few minutes.
   • Add fenugreek powder, cumin powder, and turmeric; mix well.

3. Add Yogurt

   • Lower the heat completely and add pre-beaten curd.
   • Keep stirring continuously to prevent boiling or curdling.
   • Watch for steam and turn off the stove immediately.

4. Finish

   • Add salt and mix well.
   • Store in a clean glass jar in the refrigerator if needed.