Moru Kaalan

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 - raw banana, peeled and cut into 1 inch pieces
  • 1 - large tomato, chopped into big chunks
  • 2 cups - curd, whipped for a minute in a blender
  • 1 cup - grated fresh coconut, ground to a smooth paste, adding a little water
  • 1/2 tsp - turmeric powder
  • 1 tsp - red chilli powder
  • 15 - curry leaves
  • 1 tsp - mustard seeds
  • 1 tsp - fenugreek (methi) seeds
  • 1 - whole red chilli, broken into 3 pieces
  • 2 tsp - oil
  • Salt as desired

How to Make Moru Kaalan

  • Put the vegetables in a heavy-bottom vessel.
  • Add the red chilli powder, turmeric powder, 7 curry leaves and salt.
  • Pour enough water so as to immerse the banana and tomato pieces, and cook.
  • When the banana pieces are cooked but still firm, add the whipped curd to it and keep stirring to avoid the mixture from curdling.
  • When it starts boiling, add the coconut paste.
  • Check the salt, adding a little if needed, and allow it to boil, stirring continuously. Remove from the heat.
  • Heat oil in a small pan, and add the mustard and fenugreek.
  • When they splutter, add the remaining curry leaves and red chilli.
  • Stir for a few seconds and pour into the curry.
  • Allow it to cool down to room temperature and serve with rice.