Yogurt Curry (Kerala Moru Curry)

• Yogurt (or Curd) – 2 cups
• Water – 1 cup
• Salt – to taste
• Turmeric Powder – a pinch

• Finely sliced Shallots – 5 or 6 (or finally sliced half onion)
• Slit Green Chillies – 3
• Red Chillies – 3
• Curry Leaves – A sprig
• Finely Sliced Ginger – 1 tsp
• Turmeric – A pinch
• Fenugreek (Uluva) – A pinch
• Jeera (Cumin) Seeds or Powder – 1/4 tsp
• Oil – 1 tbsp
• Mustard – 1/2 tsp

Preparation Method

1. Blend together Yogurt, Water, Salt and a pinch of Turmeric powder and keep aside
2. Heat oil in a deep pan and splutter mustard seeds. Add shallots, green chillies, red chillies, ginger and curry leaves, Saute for 2 minutes then add a pinch of turmeric, jeerakam and fenugreek. Stir for a minute and keep the seasoning aside.
3. Reduce heat and add the blended curd mixture to the same pan, stirring continuously. Keep on stirring till it becomes warm. Never allow it to boil. Add more salt if required.
4. Pour the prepared seasoning over the blended curd mixture and remove from flame.
5. Stir for a few more minutes allowing it to cool.  Yogurt Curry is Ready, Serve with rice.