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Moru Kalan Recipe

Moru Kalan is a popular Indian Side Dish
Author :
On :
Thursday, 17 April, 2014
Category :
Festive Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Heat Through Recipe
Difficulty :
Servings :
Serves 5
Rated 5 based on 100 votes


  • 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:

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


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