Rice,Moru curry,mezhukkupuratti,pappadam, kannimanga achar, feeling nostalgic?
I know These are favorite of most of the keralites including me, I will be more happy if I get a small piece of fried fish with this rice combo.
Moru curry or Kalan is a traditional Kerala curry and it is a very common curry in most of the Kerala houses, the main ingredients are butter milk,coconut and a vegetable like plantain,ash guard,yam or velleri. This is a must item in Kerala sadya (traditional vegetarian feast of keralites).
the combination of this traditional curry may vary place to place.you can useyam, ashguard,semi ripe or raw banana for making this curry,I always like velleri or raw banana.and my version is not thick like kurukku kalan.this has a medium thinconsistency.
here is the recipe of simple traditional Kerala Moru curry or Kalan recipe.enjoy it……..
| Cook Time | 25 minutes |
| Servings |
serving
|
- 1 litre Butter Milk (sour)
- 1 / vellerycucumber medium size
- 1/2 teaspoon Turmeric Powder
- 1/2 teaspoon chilly powder
- 1 - 1/2 cups coconut grated
- 1/4 teaspoon Cumin seeds
- 1/2 teaspoon fenugreek
- 2 - 3 sprigs curry leaves
- 1 - 2 teaspoons coconut oil
- 3 nos chilies dry red
- 1/2 teaspoon mustard seeds
- water to cook the vellery
Ingredients
|
|
- clean vellery and cut in to small cubes .add salt ,chilly powder and turmeric,cook well(or you can pressure cook.1 or 2 whistles approximately)
- grind the coconut and cumin seeds in to a very fine paste.
- when vellery cooked well add the coconut paste,stir well and cook for few minutes.
- add butter milk,stir well.
- take from the flames before it starts boiling.
- heat coconut oil in a pan,add mustard seeds.once they starts spluttering add fenugreek .once fenugreek starts spluttering add curry leaves and dry red chilly pieces.saute well.switch off the stove then add this to the curry.
- immediately cover with a lid.
- after few minutes open the lid stir well and serve with rice.
Notes:-Mymeasurements:-1cup=255ml,2/3cup=185ml,1/2cup=120ml,1/4cup=60ml,1Tbs=15ml,1tsp=5ml,1/2tsp=2.5ml,1/4tsp=1.25ml.
you can use raw green plantain/ash gourd/yam for cooking this curry.
instead of water use buttermilk for grinding coconut
please do not boil the curry once you add butter milk.
This is the same method I am using 😉 .The only difference is dat I use beaten fresh curd adding to the curry at the end .
next time i will try with curd.thanks for rating my recipe Shikku.You have made my day.
thanks everyone
this looks so good.
thank you priya,thanks for rating my recipe.
Is this similar to Kadhi? We use buttermilk instead of coconut milk> This looks delicious and fantastic pictures too!
thank you Richa.This is not similar to kadhi.sour butter milk and fresh vegetable are the main ingredients. using coconut paste and not flour based. the gravy is not thick like kadhi.