This must be the easiest curry in the world. Nevertheless tastes awesome.Every home must have its own version of moru curry. I had this version at one of my relatives, Jenny’s place in Bangalore. She had served it for dinner for a bunch of guests along with meat fry. A couple of  Sundays ago, I tried this with the Chicken 65. If you’ve got better easier versions let me know, I would love to try.

Shallots, Curry leaves, Green Chillies, turmoeric, Chilli powder, Cumin and mustard

Fry the shallots in 2-3 tsp oil after allowing mustard and cumin to crackle

Wait for the onions to turn soft. Add some salt to speeden the process. Add turmeric and chilli powder

Add the beaten curd. Heat through.DO NOT BOIL

Recipe

Serves : 3

Butter Milk : 250ml thick curd beaten well with about 150 ml water (Refer notes)

Turmeric : 1/4 tsp

Green Chillies : 2 Chopped

Shallots/ small onions /sambar onions : 4-5 finely chopped

Mustard : 1/2 tsp

Jeera /Cumin : 1/2 tsp

Oil : 2 tsp

Chilli powder : 1/4 tsp

Ginger : 1/2 tsp finely chopped (optional)

Salt to taste

Curry leaves : a sprig

Heat the oil in a pan

Add the mustard and cumin wait for it to splutter

Now add the onions and chillies, ginger and curry leaves. Wait for the onions to go soft

Once soft add the powders and the beaten buttermilk. Let it heat through. Remove

Do NOT overheat/boil

Serve with hot steamed rice and other accompaniments

Notes :

The buttermilk should not be thin. If the yoghurt you’re using is very thick like greek yoghurt (thats what I have used) the water should be just right.