Mor Curry Recipe (South Indian Buttermilk Curry)
Ingredients:
In a bowl, whisk the buttermilk well to remove any lumps. Add rice flour (if using) and salt. Mix until smooth and set aside.2. Make Tempering:
Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds.3. Add Aromatics:
Add chopped ginger and green chilies. Sauté briefly to release aroma.4. Add Coconut (Optional):
If using grated coconut, grind it with a little water to a smooth paste and add to the pan. Cook for a minute.5. Combine:
Lower the flame and slowly add the buttermilk mixture, stirring continuously to prevent curdling.6. Cook Gently:
Simmer on low heat for 5-7 minutes without boiling vigorously (to avoid curdling).7. Finish & Garnish:
Turn off the heat, sprinkle chopped coriander leaves, and cover. Let it rest for a few minutes before serving.8. Serve:
Serve mor curry with steamed rice or as a refreshing side dish.Tips:
- 2 cups buttermilk (preferably homemade or fresh)
- 1 tbsp rice flour (optional, for slight thickening)
- 1-2 green chilies, slit
- 1 tsp ginger, finely chopped
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1-2 dried red chilies
- 1 sprig curry leaves
- 1/4 tsp asafoetida (hing)
- 1 tbsp grated coconut (optional)
- 1 tsp fresh coriander leaves, chopped
- Salt to taste
- 1 tbsp oil or ghee
In a bowl, whisk the buttermilk well to remove any lumps. Add rice flour (if using) and salt. Mix until smooth and set aside.2. Make Tempering:
Heat oil or ghee in a pan. Add mustard seeds and let them splutter. Add cumin seeds, dried red chilies, asafoetida, and curry leaves. Sauté for a few seconds.3. Add Aromatics:
Add chopped ginger and green chilies. Sauté briefly to release aroma.4. Add Coconut (Optional):
If using grated coconut, grind it with a little water to a smooth paste and add to the pan. Cook for a minute.5. Combine:
Lower the flame and slowly add the buttermilk mixture, stirring continuously to prevent curdling.6. Cook Gently:
Simmer on low heat for 5-7 minutes without boiling vigorously (to avoid curdling).7. Finish & Garnish:
Turn off the heat, sprinkle chopped coriander leaves, and cover. Let it rest for a few minutes before serving.8. Serve:
Serve mor curry with steamed rice or as a refreshing side dish.Tips:
- Use fresh or homemade buttermilk for the best taste.
- Avoid high heat to prevent the buttermilk from curdling.
- Adding rice flour helps stabilize the curry and gives a slight thickness.
- You can temper mustard seeds, cumin, and curry leaves separately and add them just before serving for a different flavor.
- Adjust green chili quantity as per spice preference.
- Fresh grated coconut adds richness but can be skipped for a lighter version.
- Probiotic Rich: buttermilk contains beneficial probiotics that aid digestion and improve gut health.
- Low in Calories: Mor curry is light and easy to digest, making it ideal for warm climates.
- Hydrating: buttermilk replenishes fluids and electrolytes, great for hydration.
- Good Source of Calcium: Supports bone health.
- Cooling Effect: Acts as a natural coolant, reducing body heat.
- Aids Digestion: Spices like ginger, cumin, and mustard seeds enhance digestive enzymes and reduce bloating.
- Rich in Vitamins: Contains vitamins B12 and riboflavin from fermented dairy.