Tomato Moru Curry is made traditionally in Kerala with yogurt or buttermilk as the main ingredient. It is a useful recipe to know when you make a curry in a jiffy. This curry is also called thakkali moru curry in Kerala. Pulissery is one of my all time favorite. My Amma make this curry at home, without using coconut and it tastes wonderful. As it is the combination of tomatoes and curd, that will give yummy taste to the dish. Hope you all will try this curry and do let me know your feedback in comment section below. The detailed recipe with step by step cooking pictures follows.
Some people also add coconut paste into the tomato moru curry but my version of tomato moru curry is without coconut and still it taste wonderful. Pulissery, kichadi, pachadi, moru curry and pacha moru are some of the very popular yogurt based dish of Kerala. These all are made with curd and variety of fruits and vegetables.
Tips- After adding yogurt, cook the yogurt sauce on a very low heat with continuous stirring in one direction else it can curdle. The yogurt should be at room temperature, otherwise it may curdle. This moru curry can be stored in the refrigerator for 2 days, warm it before use.
How to Make Tomato Moru Kachiyathu- Easy Tomato Pulissery without Coconut- Tomato Curd Curry
In a cooking pot add tomatoes, green chilies and curry leaves. Sprinkle some water and close the pan with a lid, cook for a couple of minutes in low flame.
Add turmeric powder, fenugreek powder and salt. Combine well and saute until raw smell diminishes.
Maintain a low flame and pour beaten yogurt, cook in low flame for 1- 2 minutes. Off the flame and set aside.
Heat a frying pan with oil. Add mustard seeds and allow it to splutter. Then add shallots, curry leaves and dry red chilies. Saute until shallots turn slightly brown in color.
Pour this tempering over the moru curry and combine well. Serve along with rice.
Happy cooking and stay healthy.