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Moru Curry

Curd – 1 cup (thick curd will be ideal)
Grated Coconut – 2 tbsp
Garlic – 1 flake
Turmeric powder – 1/4 tsp
Chilli Powder – 1/2 tsp
Jeera – 1/2 tsp
Mustard seeds – 1/2 tsp
Fenugreek powder – a pinch
Small onion – 1 or 2 sliced
Dry Red Chillies – 2
Curry leaves
Salt – as required



Grind Coconut with garlic and a little water to a fine paste. Pour Oil to a pan and splutter jeera and mustard seeds.
Add sliced small onions, curry leaves, and dry red chillies. Add the coconut mixture along with turmeric and chilli powder.
Beat the Curd and add it to the coconut mixture on low flame. Add salt and a pinch of fenugreek powder.
Take from the flames before it starts boiling. Serve with Steamed or boiled rice.



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