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.

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About Moru Curry
Moru refers to “buttermilk” in Kerala. So, Moru Curry (Moru Kachiyathu) is 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 perfect for making when you are pressed for 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 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.
This recipe is vegetarian and gluten-free. You can easily double or triple it too.
Ingredients



Buttermilk – The base of the moru curry is buttermilk. You can use store-bought buttermilk or make it at home with 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 chilies, shallots, turmeric powder, and salt.
Adjust the green chilies and dry red chilies according to your taste.
How To Make Moru Curry
Without Coconut
Whisk 2 cups of plain yogurt (dahi, curd) with 2 cups water and keep aside.

Heat 2 tablespoon coconut oil in a pan over medium-high heat.

When the oil is hot, add
- 1 teaspoon brown mustard seeds
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 3-4 whole dry red chilies
and let them crackle for 4-5 seconds.

Add
- 10-12 whole curry leaves
- 1 teaspoon grated ginger
- 5-6 cloves of garlic (crushed)
- 2-3 green chilies (slit into half)
and saute for 8-10 seconds.

Add 6-7 thinly sliced shallots and fry until they turn slightly brown, stirring frequently.

Now add ½ teaspoon turmeric powder and mix well.
Switch off the heat.

Now add the yogurt mixture to the pan and mix well.

Switch on the heat again at low.
Cook the curry till it just starts to boil, stirring continuously to avoid it from curdling.
Do not let the curry boil; otherwise, it will split.
Switch off the heat. Add ½ teaspoon salt and mix well.
Check for salt and add more if needed.
Serve Moru Curry and plain steamed rice with papadam and pickle for a hearty weekday meal.

With Coconut
Moru curry prepared with coconut is known as Nadan Moru Curry, Moru Charu, Kachiya Moru, or Pullisseri.
To make it with coconut, grind 1 cup of grated fresh coconut along with 1 teaspoon chopped ginger, 2-3 green chilies, and ½ teaspoon turmeric powder.
Mix this paste with 2 cups of yogurt and 2 cups of water.
Pass this mixture through a fine-mesh strainer. Press with the back of a ladle to get as much liquid as possible.
Discard the leftovers.
Add this mixture to the pan and cook on low heat until it comes to a boil.
Switch off the heat.
Add salt and mix well.
Now give a tempering of dry red chilies, garlic, mustard seeds, fenugreek seeds, curry leaves, and shallots in coconut oil. Serve!
Variations
Kumbalanga Pulissery (Ash-Gourd) – It is a Kerala-style moru curry where kumbalanga (ash gourd) is added to the curry and is quite popular in the region.
With Vellairkka – You can also add in Vellairkka (Yellow Cucumber), as this vegetable is abundant in summer.
With Vendakka – This version is my favorite. Vendakka is the South Indian name for bhindi, or ladies’ fingers. You can add sliced and fried bhindi to the moru curry.
With Pavakka – Just like bhindi, you can add Pavakka (Bitter Gourd) to the yogurt curry.
With Pineapple – Cook chopped pineapple in a pan for about 5 to 7 minutes with salt, then add it to 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 color.
With Muringayila – Muringayila means drumstick leaves. You can finely chop the leaves and saute them with the tadka. It adds a lot of nutrition to this dish.
Storage Suggestions
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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Recipe Card

Moru Curry Recipe (Kerala Style Seasoned Buttermilk)
Ingredients
- 2 cups plain yogurt (dahi, curd)
- 2 cups water
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- ½ teaspoon fenugreek seeds (methi dana)
- ½ teaspoon cumin seeds
- 3-4 whole dry red chilies
- 10-12 whole curry leaves
- 1 teaspoon grated ginger
- 5-6 cloves peeled garlic (crushed)
- 2-3 green chilies (slit into half)
- 6-7 shallots (thinly Sliced)
- ½ teaspoon turmeric powder
- ½ teaspoon salt (or to taste)
Instructions
- Whisk yogurt 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 red chilies, and let them crackle for 4-5 seconds.
- Add curry leaves, ginger, garlic, and green chilies and saute for 8-10 seconds.
- Add shallots and fry until they turn slightly brown in color, stirring frequently.
- Now add turmeric powder and mix well.
- Switch off the heat.
- Now add the yogurt mixture to the pan and mix well.
- Switch on the heat again at low.
- Cook the curry till it just starts to boil, stirring continuously to avoid it from curdling.
- Do not let the curry boil otherwise it will split.
- Switch off the heat. Add salt and mix well.
- Check for salt and add more if needed.
- Serve Moru Curry along with plain steamed rice with papadam and pickle for a hearty weekday meal.
Lekshmi
Tried this recipe today and it came out very well. Will recommend this for sure. Thank you so much!
Neha Mathur
Thanks for trying 🙂
Hazel
Hi Neha,
I have a quick question. Could you please let me know how ladies finger is added to the curd curry. Is it to be fried first separately?
Thanks.
Hazel
Neha Mathur
Hi Hazel, yes, you first fry the chopped lady’s fingers and then add them to the curry and cook for a few minutes.
Ida
Very easy and tasty
Neha Mathur
Thanks
Maria Pillai
I am not new to this dish, but I recently started cooking and I tried this recipe and it came out really well. Thankyou
Aswathy Chandran
This is a tasty morucurry recipe.. I like very much…. Fantastic…