Wednesday, 9 November 2011

Moru Kari

As I mentioned earlier, husband being away I decided to make something that I love to eat and yet, very simple to make. It is my son's favorite next only to Rasam.

Moru Kari is a very simplified version of Mor Kozhambu. It is something that you can mix with rice and eat. This version can be made in less than 5 minutes and tastes as good as the more time consuming versions

One of my room mate from my Connecticut used to make something similar to this. She used to call it Kachiya Moru (Heated Buttermilk)


Yogurt/Curd 2 cups

Musturd 1tsp
Jeera 1 tsp
Red Chillies 2-3
Turmeric 1 tsp
Hing - little

Oil and Salt to taste

Method of Preparation

1. Heat oil in a Pan and add the musturd. When it sputters, add Jeera and Red Chillies. When it sizzles, add the Turmeric Powder and Hing.

2. Lower the gas and add the curd with a little bit of water and salt

3. Simmer till the curd gets warm. It should not boil.

4. Moru Kari is ready to be served with rice.

If you have time, you can saute some finely chopped onions before adding the curd.

For making Mor Kozhambu, grind some coconut, green chillies, jeere, curry leaf and add along with the curd. Watery vegetables like ashguard can also be used.

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