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.
Servings: 4 people
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
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
Notes
The recipe to make it with the coconut is in the post.
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
