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    Whisk Affair » Recipes » Veg Curries

    Published: Sep 27, 2022 | Last Updated On: Aug 13, 2023 by Neha Mathur

    Moru Curry (Kerala Style Seasoned Buttermilk)

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    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).

    Moru curry served in a bowl.
    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

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

    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.

    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 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.

    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)
    • 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, 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 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.

    Ready moru curry (without coconut).

    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.

    You Might Also Like

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      Hyderabadi Mirchi Ka Salan (Biryani Salan)
    • Bengali Aloo Posto (Poppy Seed Potato Fry) is a perfect side to enjoy with Luchi or Dal Rice. Make this traditional dish using my easy recipe (vegan, gluten-free).
      Bengali Aloo Posto (Poppy Seed Potato Fry)
    • Gujarati Kadhi is a traditional yogurt-based curry that is spicy, sweet, and tangy in taste. Make it using my easy recipe in under 30 minutes and serve with steamed rice for a comforting meal (vegetarian, can be easily made gluten-free).
      Traditional Gujarati Kadhi
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    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 popularly served as a part of Onam Sadya. It can be made with or without coconut.
    4.59 from 29 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 20 minutes 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 brown 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)
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    Instructions

    • Make buttermilk by whisking yogurt with water. Keep it aside.
    • Note – If using store-bought buttermilk, then use 4 cups of it.
    • 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!
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    More Veg Curry Recipes

    • Make this spicy Punjabi-style Aloo Matar Curry (Green Peas Potato Curry) at home using my easy recipe. You can make this recipe in a traditional stovetop pressure cooker or in an instant pot (vegan, gluten-free).
      Punjabi Aloo Matar Curry
    • Tomato Rasam is a spicy and tangy South Indian-style soup made using tomatoes, tamarind, and a spice mix called rasam powder. It is a staple in most South Indian households and is served with steamed rice for everyday meals. Make it using my easy recipe.
      Tomato Rasam
    • Bhandare Wale Aloo ki Sabji is a traditional North Indian curry usually made during ‘poojas’ or ‘hawans’ at the temple or at home. Here is an authentic recipe to make this delicious curry (vegan).
      Bhandare Wale Aloo Ki Sabji
    • This Achari Gobhi Curry is a spicy and tangy cauliflower curry made using an Indian pickling spice mix. Serve it with paratha or naan for a delicious Indian meal (vegetarian).
      Achari Gobhi

    Reader Interactions

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      Recipe Rating





    1. Sheeba

      August 12, 2023 at 4:32 pm

      if I want to add the ash gourd or any of the other vegetables you mentioned, you say add “cooked” How is it cooked? just steamed or sauteed? if you can give the basic instructions, that will be great. Just trying to add in veggies to make it more healthy:)

      Reply
      • Neha Mathur

        August 13, 2023 at 2:18 am

        You can cook the veggies in a pressure cooker or an instant pot. For bhindi and bitter gourd, you can slice and saute them in oil until cooked.

        Reply
    2. Aswathy Chandran

      October 10, 2022 at 1:56 pm

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

      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. 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
    5. 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

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