) made themselves known I had the makings of one of his favourites - Jamaican curry stew. I mean we have way more food in our house at the moment than I can ever see us eating for some reason (well, partially because I have pre-baked stuff for work in the freezer), yet neither my mom nor I (the two cooks in the house) can bear to throw anything away that is still actually edible
Moru Curry | Kerala Style Moru Curry. 2-3 green chillies ( finely chopped). 1-2 teaspoons coconut oil. Heat the moru curry for just about 1 -2 minutes and switch off. 2-3 green chillies. 1-2 teaspoons coconut oil
If you ask keralites what are the breakfast items from Kerala or if you check any Kerala restaurant breakfast menu, you can find like these pair of names “Puttu and kadala curry”, “Appam and Egg Roast”, “Idiyappam and egg Curry”, “Poori and Potato Curry”, “Dosa and Sambar”, “Idly and Chammanthi Curry”, “Porota and beef ”, “Vellayappam and tharavu (duck) Curry” etc
Rani's Kitchen Magic - Experience the magic, magic in the making...
Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i. MORU CURRY/YOGURT CURRY Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk
If you choose not to grate the coconut, cut the thinly sliced coconut flesh into ¼-½ inch dice. To make the spice powder, dry roast the spices in a medium-sized skillet, over medium heat, and stir and toss them around for 1-2 minutes, or until they begin to look toasted and release their aromas. When hot, add the diced coconut, the turmeric and ½ teaspoon of salt, stir-fry for 3-4 minutes, or until the coconut is toasted, then set aside. Heat 2-3 tablespoons vegetable oil in a large pan, preferably non-stick, over medium to high heat. Add 20 fresh curry leaves, 3 oz shallots, and all the ginger and garlic, and saute, stirring, for 3-4 minutes until the shallots are lightly browned. Toss in the toasted coconut dice and ½ teaspoon of salt, and then add the vinegar and 2½-3 cups water. Remove the lid and, increasing the heat if necessary, continue to cook for a further 10-15 minutes or until the sauce is thick and clings to the meat. Stir until the mustard seeds pop, and then add 2 oz shallots and 20 curry leaves, and stir-fry until the shallots are golden brown. 10 -15 cloves. 4 -6 dried hot red chili peppers, to taste. 3 -4 tablespoons vegetable oil. 2 1/4 lbs boneless lamb shoulder, cut into ½ inch dice