Kerala Curd Curry

by
Sandhya,

Morr Kachiyadhu or Kerala Curd Curry is a close cousin for Morr kuzhambu of Tamil cuisine! This recipe has a slight punch with onions, ginger and garlic. This is yet another easy way of getting rid of the sour curd that you have refrigerated. You just need 15 minutes for preparing this.

Morr Kachiyadhu or Curd Curry

Prep Time 15 mins
Cook Time 5 mins

Key Ingredients

For Grinding – (Grind to smooth paste the following ingredients)
Small Onions (shallots) 5 nos.
Jeera 1tsp
Chopped ginger pieces 1/2 tsp of
garlic pieces 1 tsp
Grated Coconut 1 cup,
Turmeric powder 1/2 tsp
Green chili 1 no.

For Tempering

Mustard seeds 1 tsp
Red Chili 2 nos.
Curry leaves a few
Finely chopped Small onions (shallots) 5 nos.
Finely Chopped green chilies 3 nos.
Chopped ginger 1 tsp.

Method

  1. Churn 3 cups of curd (not very thick curd).
  2. Add the ground mixture to the curd. Keep it aside.
  3. Heat a pan, add 2 tsp of coconut oil, add mustard seeds, red chilis, curry leaves, small onions, green chilies and ginger. Saute it for a minute
  4. Add this to the churned curd. Add required salt. Heat this in a stove. Keep in mind that the dish should not boil. So just heat it up for a minute and switch off the stove.

This curry goes well with rice and any spiced sabzi or with any non veg dish.

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