Ethapazham – moru curry


Curd- 2 Cups
Banana (cut into pieces) – ½ cup
Green Chilies – 4 Nos.
Turmeric Powder – ¼ spoon
Salt – For taste.
Mustard seeds – 1 spoonmoru curry
Fenugreek – ¼ teaspoon
Cumin – ¼ teaspoon
Dried Red chilies – 4 Nos.
Coconut oil – As needed
Coconut – half piece
Curry leaves – 2 springs


Cook banana, green chilies, turmeric powder and salt together in a little water. Grind coconut and cumin seeds. Add the grainded mixture to this. Beat the curd well and mix with the above mixture. Heat some oil in a pan and splutter mustards and add this to the curry.

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