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How to make Zucchini Mor Curry

Recipe for Zucchini Mor Curry


Zucchini - 1 (chopped)
Homemade Curd - 2 cups (beaten with 1 cup of water) 

For Grinding

Besan (or Rice Flour) - 2 tsp
Channa dal - 1 tsp
Ginger - 1" piece
Green Chilli - 3 (as per ur taste)
Cilantro - 1 strand
Cumin seeds - 1 tsp
Grated Coconut - 2 tbsp (grated)
Tumeric powder - 1/4 tsp 

For Tempering

Oil  - 1 tbsp
Mustard seeds - 1 tsp
Asafoetida - 1/2 tsp
Curry leaves - 2 sprigs
Dry red chillies - 2 


Grind the ingredients under 'For Grinding' using little water. The basan or rice flour is added to give thickness to the curry. Grated coconut can be increased or totally skipped as per your taste.
Beat the curd with some water. Curd which is a day or two old tastes best for making moru curry as it will be little sour. You can use store bought buttermilk too. If you are using store bought yogurt, it may not be sour enough. The curry will taste good only with little sourness. To compensate you can squeeze 1/2 lime into the yogurt before beating. 
Mix the ground paste with the beaten curd. Add some salt also.
Trim the edges of the Zucchini and chop it into small pieces (peeling not necessary). Take the Zucchini pieces with little water in a pan. Add some salt and cook it for 5-7 minutes till the pieces become soft.
Lower the heat and add the beaten buttermilk. Keep stirring with a ladle continuously to prevent it from curdling.
After couple of minutes, the buttermilk will get warm. Remove it from the stove at this stage.
In another pan, take some oil for seasoning, add the mustard seeds, curry leaves, split dry red chili and asafoetida. Pour this oil over the curry, keep it covered until ready to serve. . 

Serving Zucchini Mor Curry

Serve this zucchini with buttermilk curry with some white rice and some vegetable side dish.
It also goes well with chapatti.

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