Moru Kalan

Recipe by
Total Time:
15-30 minutes
Serves:5
Rated 5 based on 100 votes
5
Nutrition facts:240 calories,9 grams fat
Category: Festive Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Creamy Sweet Corn, Best Bharwan Tendli , Easy Vrat ke Jeera Aloo

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5

Ingredients

  • 2 cups - mixed vegetables, chopped finely (raw papaya, Bottle Gourd and squash)
  • 4 - green chillies, slit vertically
  • 4 - Garlic flakes, crushed
  • 3 stalks - Curry leaves
  • 1 - onion, chopped finely
  • 2 to 3 - dried red chillies, whole
  • 1 - fresh coconut, scraped
  • 1/2 tsp - Turmeric powder
  • 4 cups - fresh buttermilk
  • 1/2 tsp - Mustard Seeds
  • 1/2 tsp - Fenugreek seeds
  • 1 tsp - Cumin seeds
  • To taste - salt

How to Make Moru Kalan

  • Grind coconut, cumin and garlic together to a smooth paste. Keep aside.
  • Mix chopped mixed veggies, turmeric, 1 stalk curry leaves and green chillies.
  • Add 1.5 tbsps of water and cook in a deep vessel, till the vegetables are soft.
  • Add ground paste, after cooling the vegetables a little.
  • Add buttermilk. Warm again, stirring gently and continuously.
  • Do not bring to a boil, or mixture will curdle.
  • Take off fire and pour into a serving dish.
  • Heat oil in a small pan. Add mustard, fenugreek seeds and curry leaves.
  • Allow it to splutter. Add broken red chillies and onions.
  • Stir-fry for a minute and pour over the kalan to season.
  • Serve with rice, appams, and papadams.