• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Healthy Recipes
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Dal & Curries » Veg Curries » Moru Curry (Kerala Style Seasoned Buttermilk)

    Published: Sep 27, 2022 | Last Updated On: Sep 27, 2022 by Neha Mathur

    Moru Curry (Kerala Style Seasoned Buttermilk)

    5104 shares
    Jump to Recipe

    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.

    Moru curry served in a bowl.
    Jump to:
    • About This Recipe
    • Ingredients
    • How To Make Moru Curry
    • Variations
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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.

    Ingredients

    Moru curry ingredients 1
    Moru curry ingredients 2
    Moru curry ingredients 3

    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

    Without Coconut

    Whisk 2 cups of plain yogurt (dahi, curd) with 2 cups of water and keep aside.

    Yogurt and water mixed in a bowl.

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

    Coconut oil heating in a pan.

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

    Mustard seeds, fenugreek seeds, cumin seeds and chilies added to hot oil.

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

    Curry leaves, ginger, garlic, green chilies added to the pan.

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

    Shallots added to the pan.

    Now add ½ teaspoon turmeric powder and mix well.

    Switch off the heat.

    Turmeric powder added to the pan.

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

    Yogurt mixture added to the pan.

    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 along with plain steamed rice with papadam and pickle for a hearty weekday meal.

    Ready moru curry (without coconut).

    With Coconut

    Moru curry prepared with coconut is also known as Nadan Moru Curry, Moru Charu, Kachiya Moru, and 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.

    Now 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 also 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 available in abundance in summer.

    With Vendakka – This version is my favorite. Vendakka is the South Indian name for bhindi or ladies finger. You can add sliced and fried bhindi to the moru curry. 

    With Pavakka – Just like bhindi, you can also add Pavakka (Bitter Gourd) to the yogurt curry. 

    With Pineapple – Yes, you can even use your favorite fruit pineapple in this curry. Just cook the pineapple in the pan for about 5 to 7 minutes with salt and 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, as beetroot leaves color while cooking. 

    With Muringayila – Muringayila means drumstick leaves. You can finely chop the leaves and saute them along with the tadka itself. 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.

    You Might Also Like

    • Hyderabadi Mirchi Ka Salan
    • Bengali Aloo Posto (Poppy Seed Potato Fry)
    • Traditional Gujarati Kadhi
    • Aloo Bhindi Dry Sabzi (Potato Okra Stir Fry)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Moru Curry 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).

    Moru Curry Recipe (Kerala Style Seasoned Buttermilk)

    Moru Curry is Kerala-style seasoned buttermilk which is popularly served as a part of Onam Sadya. It can be made with or without coconut (vegetarian, gluten-free).
    4.56 from 27 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 people
    Calories: 118kcal
    Author: Neha Mathur

    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)
    US Customary or Metric
    Prevent your screen from going dark

    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.

    Video

    https://www.youtube.com/watch?v=cuPZIUsCUaQ

    Notes

    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.
    Now 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!
    Adjust the green chilies and dry red chilies according to your taste.

    Nutrition

    Calories: 118kcal | Carbohydrates: 13g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Sodium: 84mg | Potassium: 248mg | Fiber: 2g | Sugar: 5g | Vitamin A: 415IU | Vitamin C: 105.4mg | Calcium: 36mg | Iron: 1.4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Veg Curry Recipes

    • Mughlai Shahi Paneer Korma
    • Easy Bombay Potatoes (Indian Style Spicy Potatoes)
    • UP Style Matar Ka Nimona (Fresh Green Peas Curry)
    • Traditional Kashmiri Dum Aloo

    Reader Interactions

    Comments

      Did you make this recipe? Let me know! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Lekshmi

      April 02, 2020 at 8:16 pm

      5 stars
      Tried this recipe today and it came out very well. Will recommend this for sure. Thank you so much!

      Reply
      • Neha Mathur

        April 03, 2020 at 2:09 am

        Thanks for trying 🙂

        Reply
      • Hazel

        August 25, 2021 at 9:53 pm

        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

        Reply
        • Neha Mathur

          September 10, 2021 at 3:10 pm

          Hi Hazel, yes, you first fry the chopped lady’s fingers and then add them to the curry and cook for a few minutes.

          Reply
    2. Ida

      August 13, 2020 at 5:41 am

      5 stars
      Very easy and tasty

      Reply
      • Neha Mathur

        August 14, 2020 at 7:43 am

        Thanks

        Reply
    3. Maria Pillai

      January 27, 2022 at 1:12 am

      5 stars
      I am not new to this dish, but I recently started cooking and I tried this recipe and it came out really well. Thankyou

      Reply
    4. Aswathy Chandran

      October 10, 2022 at 1:56 pm

      5 stars
      This is a tasty morucurry recipe.. I like very much…. Fantastic…

      Reply

    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Healthy Recipes

    • Lemon Basil Vinaigrette
    • Chick Fil A Copycat Avocado Lime Ranch Dressing
    • Thai Vinaigrette Salad Dressing
    • Apple Kachumber (Seb Kachumber)
    • Lemon Pepper Salad Dressing (Lemon Pepper Vinaigrette)
    • Mediterranean Lemon Sumac Vinaigrette Dressing

    Indian Winter Recipes

    • Punjabi Sarson Ka Saag
    • Saag Paneer
    • Makki ki Roti (Vegan, Gluten Free)
    • Gobi Paratha
    • Gond Ke Laddu
    • Traditional Carrot Halwa (Gajar Ka Halwa) w/ Khoya

    Most Popular Recipes

    • Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan Sauce
    • Lemon Tea
    • Chicken Clear Soup
    • Scrambled Egg Whites

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP