Tuesday, February 9, 2010

Traditional Valluvanad Moru Curry

Lunch: Rice, Mango Pickle in Brine, Moru Curry, Chena Payaru Upperi, Leftover Avial Curry
Moru Curry: Ash Gourd/Winter Melon cubes in a coconut yogurt cummin base.
Chena Payaru Upperi: Elephant Yams and Chinese Long Beans
Avial Curry: Mixed Vegetables in a Green Chilli, Coconut Yogurt base.

A traditonal combination with Moru Curry is this Chena Payaru Upperi, the other being the spicy Vazhuthinanga Upperi/ Spicy Eggplant. As always to complete the flavour combination,  Mulagu Manga or Mango Pickle in Brine.
The present greenish hued Moru curry was a surprise from the long green chillies. The flavours were traditional but the colours were a surprise! Had given a brief sketch in a previous post for Moru Kootan but not the precise measurements.
The Avial was made the traditional way but with a 'curry' consistency = neenda avial!...and available ingredients: Red and Yellow Bell Peppers, Green peas, Drumsticks, Butternut Squash, Carrots and Green Beans.

Moru Curry
2 Cups cubed skinned Winter Melon
2 green chillies [ option: one can use one finger hot chilli]
1/4 tsp Cummin seeds
1 Cup grated coconut
1 Cup sour buttermilk
1/2 tsp turmeric powder
I stem Curry leaves for garnish
1 tsp mustard seeds
1 dried red chilli
1/8 tsp crushed fenugreek seeds
1 tbsp Coconut Oil for tempering
Grind the coconut, 2 green chillies,  cummin seeds alongwith the sour buttermilk into a smooth paste,

Boil the cubed Winter Melon in just enough water, salt and 1/2 tsp of turmeric powder until done: cooked and still holding its shape/not mushy.
Turn the heat down and add the ground coconut  paste,
At this stage add water or more buttermilk according to your prefered consistency and the desired level of consistency.
Bring to a genlte simmer and take it off the heat immediately.
Heat  1 tbsp of coconut oil,
Temper mustard seeds, broken red chilli and the curry leaves,
Add the pinch of crushed fenugreek seeds,
Immediately pour over the cooked curry.

Chena Payaru Upperi: Elephant Yams and Chinese Long Beans
1 Cup Cubed Elephant Yams
2 Cups Inch long pieces of Chinese Long Beans
1/4 cup finely chopped onions
3/4  tsp turmeric powder
1 tsp red chilli powder
1 stem curry leaves
Vegetable oil or Coconut Oil for lightly frying the yams
1 tbsp Coconut Oil for drizzling/garnish
Heat about 1/2 cup of water  and cook the beans  uncovered adding turmeric powder and salt, until just about done,
At this point there should be little or just a couple of tbsps of water left. Keep aside.
Meanwhile heat the Vegetable oil  and  saute the onions until soft,
Add the cubed yams [ frozen variety used here]
Sprinkle 1/2 tsp of turmeric powder,  red chilli powder and salt to coat the pieces well.
Cook on medium high heat, stirring the pieces for about 4 minutes, 
Turn to medium low, cover and cook for another 4 minutes.
Add the beans and  the curry leaves,
Mix well and cook until done.
Drizzle with coconut oil and serve.


  1. I love moru curry and beans upperi (please do post the recipe as it looks delicious). I have never had the yam-beans combi though. Lovely pics...looks delicious!

  2. just love your presentation! following u now...

  3. Absolutely love your blog! Amazing photography!!

    Your new follower



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