At home we had Moru everyday. 90% of the time, it would be the "cheat" moru and 10 % of the time the real one..with coconut. I can't imagine a malayalee meal without moru.. My kids would drink moru, instead of water,when I make spicy fish curry!!
The most important thing to make moru is good yogurt. It is very easy to make it, even in the cold winter days.
Boil 500 ml of milk and then cool it till it reaches blood warm..( ie, if you dip your finger in, it won't be too hot that you jump up and down). Add a tbl spn of yogurt and mix well. if you are living in a cold place and have an oven, switch on the light inside, chuck the container inside and shut the oven door. Forget about the yogurt for 5 hrs and then open the oven and Take freshly set thick, yummy yogurt out. If you have kids, tell them to remind you that the yogurt is inside the oven!!
cumin powder:1 tspn
Chilli powder:1/2 t spn
oil:1 tbl spn
shallot sliced fine:1
fenugreek(uluva):1/2 t spn
Curry leaves:1 sprig
Dried red chilli:2 cut in to 1/2 inch pieces
grind the coconut very fine and mix it with the yogurt,1 cup water,chilli powder,turmeric powder,cumin powder, salt and keep it aside for 10 mints.
Heat the yogurt mix, stirring often with a metal spoon on medium fire. Every now and then lift the spoon and examine, if you can see the steam coming out of the spoon. The moment you see that, take the moru off the fire. If you are like me and didn't check, then you will be successful in creating double layer moru!!.. don't believe me? Try and see..
Tadka the mustard, uluva, curry leaves,and the dried chilli in the oil and pour over the moru..
This is the low fat, pishukki version
No coconut..rest of the ingredients are the same. The process is slightly altered.
heat a casserole and do the tadka first and add the 1 cup water in to the tadka.. watch your hand and face!! then add the yogurt and salt mix(whisk) well and cook over medium heat and check often for the steam coming out of the spoon..