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Moru Kalan


Yogurt 32oz.
Corn oil 1tbs
Mustard seeds a pinch
Chopped onion 1tbs
Whole red chillies 4 (broken)
Garlic tbs (chopped)
Ginger 1 tsp (chopped)
Curry leaves 1 stem


Heat the oil sufficiently to break the mustard seeds in. Now add the chopped onion, the red chillies, the garlic, the ginger and the curry leaves. After frying these ingredients, add the following.

Fenugreek (uluva) 1/4 tsp (powder)
Cumin ( jeera) 1/4 tsp (powder)
Turmeric 1/8 tsp (powder)

Immediately lower the heat and add the beaten yogurt. Add water to desired dilution. Keep stirring under low heat with a wooden spoon. Never boil. Check the spoon frequently for sign of steam coming off the spoon. Then immediately remove from the stove and continue to sir adding salt to taste. Store in a glass container and keep in the fridge. It should stay fresh for weeks.
Courtesy of p k john

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                                              Last modified: October 17, 2003