Moru Curry

Curd / Laban - 2 cups

Onion - 1 small

Mustard seeds - 1 pinch

Curry leaves - 1 stem

Fenugreek seeds- 1 pinch

Red chilly - 3 Nos

Ginger - 2mm long

Coconut Oil - 1Tsp

Turmeric powder - 1 pinch

Salt - as you like

This is my favourite < 5 minute Moru Curry, which goes well with rice. heat oil, sputter mustard seeds followed by fenugreek seeds, saute onion, add red chilly, ginger, curry leaves and stir fry for 1 minute on med-low heat. Shake curd/laban with turmeric powder and salt in a bottle and add to the pan, continuously stirring. Reduce the heat to low and keep stirring until you see the little steam coming out of the pan. Pour it on your hand and if you feel just enough heat, your Moru Curry is ready. Take it out of the stove and stir for another 30sec. (Hint: Never ever dare to overheat or boil curries with Curd!)