Vendaya Keerai Moru Curry Recipe - Fenugreek Leaves Morkuzhambu Recipe
This delicious and easy yogurt curry or moru curry taste great with plain white rice. Normally we serve any veg poriyal with this, but it taste delicious with fish fry too.
Ingredients
- Fenugreek Leaves - 2 cups
- Water as needed
- Salt to taste
- Sugar - 1 tsp optional
- Coconut Oil - 1 tsp
FOR GRINDING:
- Coconut - ¾ cup
- Cumin Seeds / Jeerakam - 1 tsp
- Dry Red Chilli - 3 to 4
- Rice Flour - 1 tblsp
- Sour Curd / Yogurt - ¾ cup
FOR SEASONING:
- Coconut Oil - 2 tblsp
- Mustard Seeds / Kaduku - ½ tsp
- Urad dal / Ulundu Paruppu - ½ tsp
- Cumin Seeds / Jeerakam - ½ tsp
- Dry Red Chilli - 2
- Curry leaves a sprig
Instructions
- Take grinding ingredients in a blender and blend till smooth.
- Heat 1 teaspoon oil in a pot, add fenugreek leaves and stir fry for 2 to 3 mins.
- Add water, salt and boil for 5 mins.
- Now add in the ground masala and lower the heat and simmer for less than a min. Add little sugar to balance the taste.
- Take it off the heat.
- Heat oil for seasoning. Add all ingredients one by one and let them sizzle.
- Now pour this over the curry and mix well.
- Serve over rice.