Moru Curry

Moru Curry, also called Pulissery in Dassana Amit’s recipe, is a Kerala yogurt curry. Her mother’s version uses sour curd and coconut paste rather than traditional churned buttermilk.

Fresh grated coconut, chopped green chilies and cumin seeds are ground smooth with their separate water. Sour yogurt is whisked with main water and turmeric, then the same coconut paste and salt are mixed in.

The yogurt-coconut mixture is heated gently with intermittent stirring until hot and steaming, then taken off the heat and covered. The author instructs that this mixture should not boil.

Mustard crackles in coconut oil before curry leaves, fenugreek and dried red chilies are added. Sliced pearl onion and chopped ginger are sautéed until the onion turns light golden or golden.

The entire tempering, including its oil, is poured into the yogurt mixture and left covered briefly. This selection includes fresh coriander garnish and is served hot or warm with steamed rice.