Looking for a yummy moru curry recipe for Onam this year? Try this mango curd curry that can impress both youngsters and the elderly alike. It has the right balance of sweetness and spiciness to make your sadya delicious. At a time when the mango season is slowly fading out, you can use your remaining mangoes to make this mouth-watering curry and even use it for a few days after Onam.
Ingredients
1 cup sliced ripe mango
1 teaspoon ginger
1 teaspoon garlic
Curry leaves
2 green chillies
2 dried chillies
1 teaspoon coconut oil
½ teaspoon mustard
1/8 teaspoon powdered fenugreek
1/8 teaspoon asafoetida powder
¼ teaspoon turmeric powder
¼ teaspoon chilli powder
1 cup curd
½ cup + ½ cup water
1 tablespoon sugar
Salt
Preparation
Add half a cup of water to the curd and beat it
Chop ginger and garlic into fine pieces
Heat an earthen pan and pour coconut oil into it
Add mustard and when it splutters, reduce the flame
Add curry leaves, green chillies and dried chillies and sauté
Add fenugreek powder and asafoetida powder and mix well
Add ginger and garlic and sauté for a minute
Into this mixture, add turmeric powder and chilli powder
Mix thoroughly again
Put sliced pieces of mango, salt to taste and half-a-cup of water into the mixture in the pan
Keep the flame on till the mango is cooked
When the mango is cooked, add curd and stir well till the curd is warm. However, take care not to boil the curd
Finally, add sugar, stir thoroughly and switch off the flame
Continue stirring till the dish cools down to room temperature in order to prevent the curd from getting spoilt
The yummy ‘mambazha moru curry’ is ready to be served.
