Thick Curd - 2 3/4 cup
Water - 2 1/2 cup or as needed
Grated coconut - 1 cup
Turmeric powder/Manjal podi - 1/4 tsp
Cumin powder/jeerakam - 1/4 tsp
Fenugreek/Uluva - 1/4 tsp
Shallots/Kunjulli - 2-3
Green Chillies - 2
For the Seasoning
Coconut oil - 1 tbsp
Mustard seeds/kadugu - 1 tsp
Red Chillies - 2
Shallots/Kunjulli - 2-3 thinly sliced
Curry leaves/Karivepala - a sprig
1.Grind grated coconut, turmeric powder, cumin powder, shallots, green chillies and fenugreek seeds to a smooth paste adding little water and keep it aside.
2.Blend/whisk curd with water. The moru curry should be a little runny, so adjust water according to the thickness of the curd.
3.Add the ground paste to the buttermilk and blend it for a few seconds. Keep it aside.Keep the ingredients needed for seasoning ready.
4.Heat coconut oil in a kadai/pan on medium heat, add mustard seeds, when it splutters, add red chillies, curry leaves and shallots.
5.Saute until shallots turn golden brown. Reduce the heat to the lowest point and add the prepared buttermilk.
6.Add needed salt and keep stirring it on medium low heat. Once it is warm and a little frothy, turn off the heat. Do not boil it.Muru curry is ready to be served with rice.