Curd curry/Morukachiyathu
1.Ash gourd/Raw Papaya-100 gm
Cut into small pieces and add 1 cup water and salt to taste and cook this till done.Set this aside to cool a little bit. (This is optional as some don’t like any veggie pieces in Morukachiyathu)
2.Garlic-2
Ginger-small piece(optional)
Shallots -3
Green Chillies-4-5
cumin-a pinch
Whole black pepper-2-3
coconut grated-2-3 tbsps
curry leaves -1 sprig
Grind this together to a smooth paste,adding enough water.
3.Curd-1 cup
Turmeric powder-1 tsp
Salt to taste
Beat a cup of the curd with a fork and add a tsp of turmeric,salt to taste and the ground coconut mixture to the set aside cooked pieces and along with 1/2 cup water and cook this on medium flame,continuously stirring (so that it doesn’t curdle) until heated through (no need to come to boil).Remove .
4.Coconut oil-1 tbsp
Mustard seeds-1 tsp
Fenugreek seeds-1/2 tsp
Dry Red Chillies-2
Shallots-2
Curry leaves-1 sprig
Heat a tbsp of coconut oil in small pan and add mustard seeds and let it splutter.Then Add fenugreek seeds & splutter.Now add dry Red chilies and shallots sliced and sauté till browned.Add some curry leaves and fry till crispy.Pour this onto the set aside curd curry .Morukachiyathu is ready.
Notes:If your curd is sour you can add cooked Ash Gourd to this curry to reduce the sourness of the curds......
If you are using yoghurt to make this ,leave it out of the refrigerator overnight so that it gets little sour.
Adding a tomato cut into big chunks and cooking it first in some water also adds some sourness to your Morukachiyathu..
Adding ginger is optional ...my mom used to add it. I sometimes add but always forgets.
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