Life is going to change big in a few days. And yet,here I am : in my space, letting out the tension and turning a blind eye to the amount of work in front of me.

Yes, a major life style change is coming ahead.

And No, I am not pregnant. Though at times I am tempted to say yes when I look at my football sized tummy, just to hide my embarrassment.

It’s two years since we moved into our new apartment and now we packing and moving off again. This time to another country. Packing, moving, unpacking and settling down again. When you are still recovering from the previous move.

More than packing, what worries me is choosing. Choosing what to take, what to leave behind, what to give and whom to give.  It just makes me want to curl up and lie down. And not think about it.

But then, that’s hardly an option. So it’s going to be a bit busy from now on. With all the choosing and packing and moving, of course!

Cooking is going to be minimal and comfort foods are going to feature more. Like this moru curry, which is easy to prepare and makes life comfortable in a way only food can!

Recipe Source: My friend Swapna. 

There is a slightly different recipe here in this post as well.

Ingredients:

• Pearl Onions            :       6-8 or 1 medium onion, chopped fine
• Green chillies          :        2-3, chopped
• Ginger garlic paste :      1 tsp
• Water                           :      1/4-1/2 cup
• Turmeric powder   :     1/2 tsp
• Fenugreek powder :     1/2 tsp (optional)
• Salt
• Yogurt/Curd            :     2 cups
• Oil                                 :      2 tsp, preferably coconut oil
• Mustard seeds         :      1 tsp
• Curry leaves             :       one sprig

Method:

Break the curd by whisking or with a ladle. Mix until its a loose homogeneous liquid without adding any water.
In a pan, heat oil. Add mustard seeds and curry leaves. Once mustard seeds splutter, add the chopped onions and chopped chillies. Once the onion turns pink, add the ginger garlic paste and saute for half a minute.

Add quarter cup water to bring down the kadai’s heat. Add the turmeric powder, methi powder (fenugreek powder), salt. Mix.

Add the whisked curd. Since the water reduced the kadai heat a bit, the curd will not curdle. But still, don’t take chances and keep stirring.

Once its all mixed and the yogurt is cooked, do a taste test and adjust the seasoning. Keep stirring and turn off the heat when it starts to boil on the sides.Take off the heat immediately and transfer to a container. If you let it sit in the hot kadai, the curd might curdle. That won’t affect the taste, but it doesn’t look aesthetically good.

In case the moru curry gets curdled despite all the efforts, take off the heat immediately and add some fresh curd and mix well. It works at times, though not always.