As Summer approaches faster than normal,(the meteorological department failing to do their job as usual), the time also comes, when South Indian households welcome the heat, or rather beat the heat, with the pure gift of God........ MORU!!! Moru, more commonly known as salt lassi to our Northie counterparts and buttermilk to the rest of the world, is indeed the real nectar of life. This delicious milk-turned-curd and water based liquid beats any.... I repeat...ANY drink available on earth! A glass of chilled Moru is, to prepare, as easy as making Tang, is way cheaper than all other drinks in the market, AND is, you guessed it.... HEALTHY! Yeah, that's right, Moru is not only filling and yummy, it's also healthy! Moru, is a brilliant digestive, making it a perfect end-of-meal drink. Talking of meals, Moru, can also be mixed with saadam, to make yet another wholesome and delightfully tasty meal- Moru Saadam(Which, for non-tamilians is buttermilk rice), which goes well with any spicy gravy, curry, pickle, or just a raw green chilli. Preparing Moru, though extremely easy, is an art by itself, and over the years I have mastered this art(I think....). So here it is, my recipe for "Special Moru", which I prepare at home, much to the delight of the taste buds of everyone....
SPECIAL MORU
You will need....
For moru..
1 cup curd
4 cups water
1/2 green chilli, washed and chopped.
1/2 inch piece of ginger, washed, deskinned and crushed.
4-5 fresh curry leaves washed and chopped.
4-5 fresh mint leaves washed and chopped.
asafoetida...to taste
salt... to taste
For Tampering...
1/2 teaspoon cooking oil
1/2 spoon mustard seeds
Method....
1. In a vessel, put the green chilli, ginger, curry leaves, mint leaves, curd and water and mix well with a wooden churner till its froths up and all the ingredients flavour mixes with the water and curd and the liquid is whitish and watery.
2. Drain the liquid so that it is seperated from the green chilli, ginger, curry leaves and mint leaves.
3. Add asafoetida and salt to taste and mix well
4. In a small iron dish heat 1/2 teaspoon oil over a medium flame and add mustard seeds. When the mustard seeds start crackling, remove dish from flame and pour contents in the moru.
5. Serve chilled and enjoy!
SPECIAL MORU
You will need....
For moru..
1 cup curd
4 cups water
1/2 green chilli, washed and chopped.
1/2 inch piece of ginger, washed, deskinned and crushed.
4-5 fresh curry leaves washed and chopped.
4-5 fresh mint leaves washed and chopped.
asafoetida...to taste
salt... to taste
For Tampering...
1/2 teaspoon cooking oil
1/2 spoon mustard seeds
Method....
1. In a vessel, put the green chilli, ginger, curry leaves, mint leaves, curd and water and mix well with a wooden churner till its froths up and all the ingredients flavour mixes with the water and curd and the liquid is whitish and watery.
2. Drain the liquid so that it is seperated from the green chilli, ginger, curry leaves and mint leaves.
3. Add asafoetida and salt to taste and mix well
4. In a small iron dish heat 1/2 teaspoon oil over a medium flame and add mustard seeds. When the mustard seeds start crackling, remove dish from flame and pour contents in the moru.
5. Serve chilled and enjoy!
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