Moru Curry (Moru Kachiyathu) is Kerala-style seasoned buttermilk that is popularly served as a part of Onam Sadya. It can be made with or without coconut (vegetarian, gluten-free).
Here are some more Kerala recipes that you may like – Kerala Style Egg Curry, Kerala Style Varutharacha Sambar, Mambazha Pulissery, Kadala Curry, Kerala Prawn Curry, Kerala Parotta and Kerala Style Fish Moilee.
About This Recipe
Moru refers to “buttermilk” in Kerala. So, Moru Curry (Moru Kachiyathu) is nothing but spiced and seasoned buttermilk that is quite popular in Kerala households.
Buttermilk is seasoned with ginger, garlic, green chillies, shallots, curry leaves and a few more simple ingredients. It is spicy, subtly tangy and aromatic.
Moru Curry is a perfect curry to make when you are pressed on time, as it comes together in just 20 minutes.
This recipe can be made with or without coconut. I am sharing both versions in the post below, choose the one that you like better.
This Kerala-style seasoned buttermilk is popularly served as a part of Onam Sadya. You can also serve it with steamed rice, pickle and papadam for a comforting meal.
Buttermilk – The base of the moru curry is buttermilk. You can either use store-bought buttermilk or make it at home using tangy yogurt and water.
Oil – For the traditional taste, use only coconut oil.
For The Tempering – You will need mustard seeds, fenugreek seeds (methi dana), cumin seeds, dry red chilies, curry leaves, fresh ginger, garlic, green chillies, shallots, turmeric powder, and salt.
Adjust the green chilies and dry red chilies according to your taste.
How To Make Moru Curry
Whisk curd with water and keep aside.
Heat oil in a pan over medium-high heat.
When the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds, and dry red chilies. Let them splutter for 4-5 seconds.
Add curry leaves, ginger, garlic, and green chilies and fry for 8-10 seconds.
Add shallots and fry till slightly browned.
Now add turmeric powder and switch off the heat.
Add curd mixture/buttermilk and mix well.
Switch on the heat and cook the curry on low heat till it just starts to boil.
Do not let the curry boil. Keep stirring continuously.
Switch off the heat. Add salt and mix well.
Serve Moru Curry with steamed rice.
Moru curry prepared with coconut is also known as Nadan Moru Curry, Moru Charu, Kachiya Moru, and Pullisseri.
To make it with coconut, grind the fresh coconut along with ginger, green chillies, and turmeric powder. Mix this paste with buttermilk and water.
Mix everything well and strain it properly. Press the back of the spoon ladle towards the coconut, so that the entire juice comes out in the bowl.
Now add this curry to the pan and cook till it comes to a boil.
Switch off the heat and give a tadka of red dry chilies, garlic, mustard seeds, fenugreek seeds, and shallots in coconut oil.
Kumbalanga Pulissery – It is a Kerala style moru curry where kumbalanga is also added in the curry and is quite popular in the region.
With Vellairkka – You can also add in Vellairkka (Yellow Cucumber), as this vegetable is available in abundance in summers.
With Vendakka – This version is my favourite. Vendakka is a South Indian name for bhindi or ladies finger. You can add sliced and fried bhindi in the moru curry.
With Pavakka – Just like bhindi, you can also add in Pavakka or Bitter Gourd in the yogurt curry.
With Pineapple – Yes, you can even use your favourite fruit Pineapple in the curry. Just cook the pineapple in the pan for about 5 to 7 minutes with salt and then add in the moru curry.
With Beetroot – You can cook the beetroot separately or can cook it along with the tadka. This curry will have a light pink colour, as beetroot leaves colour while cooking.
With Muringayila – Muringayila means Drumstick Leaves. You can finely chop the leaves and saute it along with the tadka itself. It adds a lot of nutrition to this dish.
Serve Moru Curry on its own or can be served along with plain steamed rice with papadam and pickle for a hearty weekday meal.
Moru Curry tastes the best when served fresh, right out of the pan.
Leftovers can be stored in an air tight container for about a day or two, in the refrigerator. Reheat on low heat in a pan, stirring continuously.
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Moru Curry Recipe (Kerala Style Seasoned Buttermilk)
- 2 cups Sour Yogurt
- 2 cups Water
- 2 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- ½ teaspoon Fenugreek Seeds
- ½ teaspoon Cumin Seeds
- 3-4 Dry Red Chillies
- 10-12 Curry Leaves
- 1 teaspoon Ginger (Grated)
- 5-6 cloves Garlic (Crushed)
- 2 Green Chillies (Slit into half)
- 6-7 Shallots (Thinly Sliced)
- ½ teaspoon Turmeric Powder
- Salt to taste
- Whisk curd with water and keep aside.
- Heat oil in a pan.
- When the oil is hot, add mustard seeds, fenugreek seeds, cumin seeds and dry red chilies.
- Let them splutter for a few seconds.
- Add curry leaves, ginger, garlic and green chilies and fry for a few seconds.
- Add shallots and fry till slightly browned.
- Now add turmeric powder and switch off the heat.
- Add curd mixture/buttermilk and mix well.
- Switch on the heat and cook the curry on low heat till it just starts to boil.
- Do not let the curry boil.
- Keep stirring continuously.
- Switch off the heat.
- Add salt and mix well.
- Serve Moru Curry with steamed rice.