Puliseri or Moru curry(moru = buttermilk) is a traditional
home-made sour yogurt curry served with rice. Traditionally,
this is eaten by pouring it over rice.
In a wet grinder/blender grind
together grated coconut, cumin seeds and turmeric powder with
sufficient water to make a smooth paste.
In a stock pot or deep pan,
heat oil. When the oil is hot, add mustard seeds. After the
mustard seeds pop, add dried red chillies, methi seeds and curry leaves.
When the methi
seeds turn light brown, reduce the heat to low and add the
ground coconut mix, salt and green chillies slit in halves and
stir well.
Now bring the heat to medium
and keep stirring till a creamy foamy layer appears on top and
bubbles start to appear. Turn off the heat (do not allow it to
boil).
Let it cool down for sometime
- till it is warm and not still simmering.
Add well beaten sour curd and
mix well. The next step can be skipped completely.
Ideally - that is in the
traditional method of making this, the mix is again heated on
medium-low heat with continuous stirring till the mix foams up
and rises again - BUT NEVER TO THE POINT OF BOILING - if it
boils the whole dish is ruined , so this has to be carefully
done. But I skip this last step completely and still the curry
turn out just as yummy and it so much easier and faster to make.
