INGREDIENTS
Thick Curd - 2 cups
Water - 1/2 cup
Turmeric Powder - 1/2 Tsp
Ginger Juliennes - 1 Tsp
Garlic Clove - 1
Green Chillies - 2
Shallots - 3
Salt - To Taste
INGREDIENTS TO TEMPER
Coconut Oil - 2 Tbsps
Mustard Seeds - 1 Tsp
Cumin Seeds - 1 Tsp
Fenugreek Seeds - 1 Tsp
Green Chillies - 2
Dry Red Chillies - 3
Curry Leaves - 2 Sprigs
METHOD
Whisk curd / buttermilk
Add water mix well and set aside
Chop fine the garlic clove and shallots
Slit the green chillies
Heat oil in a pan add shallots ginger juliennes green chillies and chopped garlic
Sauté until raw smell is no more
Add turmeric powder and sauté for a few seconds or a minute
Add the whisked curd and salt to taste
Simmer for a few seconds it should not boil
Remove pan from stove
In another pan heat oil and temper mustard seeds cumin seeds fenugreek seeds curry leaves slit green chillies and dry red chillies
Pour over the mor curry mix well and serve
Notes:
Add spices to suit your taste
Coconut oil is a must when you make this tempered curd
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