Moru Curry, also known as Kaalan, is a popular dish from the Southern state of Kerala, India. This creamy, tangy, and flavorful curry made with yogurt and ground coconut is a staple in Kerala’s cuisine, often served as an accompaniment with rice or as part of the traditional Sadya (a festive vegetarian meal).
Here’s a detailed recipe to prepare this delicious and comforting Moru Curry (Kaalan).
Ingredients:
For the Moru Curry Base:
- 1 cup thick yogurt (curd), well-beaten
- 1 cup grated coconut
- 2-3 green chilies
- 1-inch piece of ginger, chopped
- 1/4 tsp turmeric powder
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1/2 cup water (or as needed for consistency)
- Salt to taste
For the Vegetables:
- 1 medium-sized raw banana (or yam), peeled and chopped into cubes
- 1 medium-sized carrot, peeled and chopped into cubes
- 1-2 green chilies, slit (optional for extra spice)
For the Tempering:
- 2 tbsp coconut oil (for authentic flavor)
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 sprig curry leaves
- 2 dried red chilies
- A pinch of asafoetida (hing)
Instructions:
1. Prepare the Coconut Paste:
- In a blender, add the grated coconut, green chilies, ginger, cumin seeds, black pepper, and a small amount of water. Grind to a smooth paste. Set aside.
2. Cook the Vegetables:
- In a medium saucepan, add the raw banana (or yam) and carrot cubes along with enough water to cover them. Add turmeric powder and salt. Cook the vegetables on medium heat until they are tender but not mushy. This should take around 10-12 minutes.
3. Add the Coconut Paste:
- Once the vegetables are cooked, add the freshly prepared coconut paste to the pan. Mix well. Cook for another 3-4 minutes, ensuring the coconut paste blends well with the vegetables.
4. Prepare the Yogurt Mixture:
- In a separate bowl, whisk the yogurt (curd) to make it smooth and creamy. Add a little water if needed to adjust the consistency. Slowly pour the yogurt into the vegetable mixture while stirring continuously to avoid curdling.
5. Simmer the Curry:
- Keep the heat on low and simmer the curry for about 5-7 minutes. Ensure that the yogurt blends into the curry without boiling. Stir occasionally to prevent the yogurt from separating. The curry should have a smooth and creamy consistency.
6. Tempering (Tadka):
- Heat coconut oil in a small pan. Add mustard seeds and let them splutter. Next, add fenugreek seeds, curry leaves, dried red chilies, and a pinch of asafoetida. Stir for a few seconds until the spices release their fragrance.
7. Final Touch:
- Pour the tempering over the simmering curry and mix well. Check for seasoning and adjust salt if needed.
8. Serve:
- Serve the Moru Curry hot with steamed rice, chapati, or as part of a traditional Kerala Sadya spread. It pairs beautifully with the mild sweetness of banana or yam and the tangy yogurt.
Tips for the Perfect Moru Curry (Kaalan):
- Consistency: The consistency of the curry can be adjusted to your preference by adding more water or yogurt. It’s usually served with a slightly thick consistency.
- Coconut Paste: Make sure to grind the coconut paste finely for a smooth texture. You can also add a small portion of rice flour if you prefer a thicker curry.
- Yogurt: Use fresh, homemade yogurt for the best flavor and texture. If you’re using store-bought yogurt, ensure it’s not too sour.
- Vegetable Variations: While raw banana and yam are traditional, you can also use pumpkin, zucchini, or even potatoes for a twist in flavor.
- Heat Control: To prevent the yogurt from curdling, make sure to cook the curry on a low flame once the yogurt is added.
Conclusion:
Moru Curry (Kaalan) is a perfect blend of tangy yogurt, creamy coconut, and aromatic spices. It’s an easy-to-make dish that brings a unique taste of Kerala’s culinary heritage right to your kitchen. Whether you’re preparing it for a festive occasion or a casual meal, this dish will surely impress your guests with its rich, comforting flavors.
