Recipes
Mor Curry Recipe
Servings |
MetricUS Imperial
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Ingredients
Grind to a paste
- 3/4 cup Fresh grated coconut
- 1 tablespoon minced fresh ginger
- 1/2 tablespoon Cumin seeds
- 2 green chillies
- 1/2 cup Water
For the gravy
- 1 tablespoon Oil
- 1 teaspoon black mustard seeds
- 1 teaspoon whole black peppercorns
- pinch aof asafoetida
- a few curry leaves
- 1 teaspoon Turmeric powder
- 2 cups of diced vegetables (okra winter melon, long squash, ripe mango)
- 1 cup Water
- salt to taste
- 32 oz tub of plain yogurt
- Cilantro for garnishing
Ingredients
Grind to a paste
For the gravy
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Instructions
- Heat oil in a large pot and add mustard seeds and peppercorns.
- When the mustard starts to pop and splutter, add the asafoetida, curry leaves, turmeric, and vegetables.
- Cook on medium heat for 3 minutes.
- Pour about 1 cup water, cover and simmer till the vegetable is cooked- about 7 minutes.
- Add the ground mixture and cook on medium-high for about 2 minutes.
- Reduce heat to low.
- Beat the yogurt with a spoon and add it to the mixture.
- Stir gently on low for about 2 minutes.
- Garnish with chopped cilantro.
Recipe Notes
Make sure you don't let the gravy boil once you’ve added the yogurt.
Add more water if the curry is too thick.