Moru Curry (Kerala Style Seasoned Buttermilk)

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).

Jump to:

• About Moru Curry
• Ingredients
• How To Make Moru Curry
• Variations
• Storage Suggestions
• You Might Also Like
• Recipe Card

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.

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
• Kerala Style Fish Moilee

Ingredients

Buttermilk (Chaas) – 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 brown 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

Make buttermilk by whisking 2 cups of plain yogurt (dahi, curd) with 2 cups water. Keep aside.

Note – If using store-bought buttermilk, then use 4 cups of it.

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 the yogurt 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 cooked kumbalanga (ash gourd) is added to the curry and is quite popular in the region. 

With Vellairkka – You can also add 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 sauteed bhindi to the moru curry. 

With Pavakka – Just like bhindi, you can add sauteed 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.

If using ash gourd, yellow cucumber, or beets, peel them cut into ½-inch cubes, and pressure cook for 1 whistle. You can also cook them in an instant pot or steam in a steamer until softened.

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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