Moru Curry is Kerala Style Seasoned buttermilk which is served as a part of Onam Sadya. It can be made with or without coconut. Here is how to make it. (with and without coconut)
Curd is one of those ingredients, that is a must in Summers, for its numerous health benefits and also because of its amazing cooling properly.
I fondly remember as a child, my mother used to make me drink this big glass of buttermilk, which is called as “Chaas” in North India.
And believe me, I was always excited about it because it used to give such a relief in the summers.
Sometimes, my mother even had to bribe me with the buttermilk just to finish the food first. Haha!
During my stay in Bangalore, when I visited a friend’s place for lunch, she made Moru Curry as a side dish for her South Indian meals.
And this dish instantly reminded me of ‘Chaas’.
But this was a little different, as it was spicy because of the tadka she has used.
I loved it so much, that I asked for the recipe and she was kind enough to share it with me.
It is also one of the dishes made for Onam Sadya or the spread that is made for the festival of Onam.
Like most of the Sadya dishes, this is also super quick and easy to make and hardly takes 5 minutes to whip up.
So, now-a-days whenever I make a South Indian meal in Summers, I make sure to include it on my menu.
What is Moru Curry?
This Kerala Style seasoned buttermilk curry, also known as Moru Kachiyathu is nothing but buttermilk seasoned with Indian spices like ginger, garlic, green chilies, shallots, curry leaves etc.
Also, for the traditional taste, use coconut oil for the tadka.
Some people make it with coconut and some without coconut, it depends on your personal choice.
Here, I will show you how to make it with and without coconut.
Tangy, subtly spicy, aromatic, and outrightly lip-smacking this curry perks up my mood every time I eat it!
This simple curry needs a few everyday ingredients- mainly sour yogurt and water. You can also use buttermilk if you have it at home.
For the tadka, ingredients used are mustard seeds, fenugreek seeds, cumin seeds, ginger, garlic, shallots, green chillies, curry leaves, and dry red chilies.
That’s all the ingredients you need for this humble yogurt curry.
How to make it with Coconut?
Moru Curry with coconut has many names such as Nadan Moru Curry, Moru Charu, Kachiya Moru or Pullisseri.
To make this curry, firstly grind the fresh coconut along with ginger, green chillies, and turmeric powder.
Now mix this paste with buttermilk and a little 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 in the pan and cook till it comes to boil.
Switch off the heat and give a tadka of red dry chillies, garlic, mustard seeds, fenugreek seeds and shallots in coconut oil.
It can be enjoyed on its own or can be served along with plain Steamed Rice with a side of South Indian Rice Papad and a pickle of your choice.
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 and also adds a great taste to this yogurt curry.
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 curry 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.
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Step By Step Recipe
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 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 it with Steamed Rice.
Moru Curry Recipe
- 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.