Moru Curry Recipe

Moru means yogurt (buttermilk), Moru curry is a yogurt based curry tempered with spices. You can make this kerala style curry with coconut or without still it taste great. Detailed recipe for moru curry available with step by step pictures and video.

Moru curry

Onam special quick curry to make if you are in a hurry. This hardly takes few minutes to make. Moru curry is a very mild gravy it taste delicious with spicy side dish like inji puli.

What is Moru Curry?

Refreshing yet simple curry made with buttermilk gets a simple tempering with onions, ginger, green chillies, curry leaves and spices. Moru means buttermilk, but I like to use curd or yogurt to make this for more creamy.

Even though the recipe is simple but to make best moru curry you need to follow few tips and tricks. Because there are chances for the yogurt to curdle if cooked in a hurry.

The recipe for moru curry is made by whisking sour curd with water and salt till smooth and gets a tempering with coconut oil, mustard seeds, urad dal, dry chillies, onions, chillies and curry leaves.

Moru curry also comes with the name Nadan moru curry, Kachiya moru, moru kachiyathu and pulissery. But making pulissery is a bit different and needs coconut and some kind of vegetables or fruits like my pineapple pulissery, mango pulissery.

Watch Moru Curry Video

Moru Curry Ingredients

Curd | Yogurt - use thick curd for making moru curry. Homemade curd is best for making creamy curry. Make sure your curd is sour which adds a tangy taste to the kuzhambu.

Onions, ginger, green chillies - fried in coconut oil till golden brown which adds a depth of flavour. Make sure you saute them till golden brown.

Tempering - whole spices like mustard seeds, urad dal, fenugreek, curry leaves, dry red chillies and a dash of asafoetida adds a wonderful aroma. Make sure you don't skip asafoetida which adds so much flavour.

Turmeric - you can leave this out if you want it to be white. But I prefer the golden colour it gives the curry.

Coconut oil - no oil can replace the aroma coconut oil provides which is essential for any kerala inspired curry.

Variations

I have shared basic simple buttermilk moru curry in this recipe. But I have many different options of the same curry using different vegetables shared. Make sure you check those for all variations. Some of the recipes are called as Mor kuzhambu in many part of South India.

You can add different vegetables like arbi (taro), yam, ash gourd, tomatoes and more. The vegetables adds its own flavour to the curry. Here are some version which I have already tried.

Drumstick - this version is what my mom makes often.

Fenugreek Leaves - imparts unique flavour to the kuzhambu which is super healthy too.

Cucumber - cucumber cooks fast than you might think, so a great veg to use.

Vendakkai | Okra - make sure you saute them till the slimy texture is gone before adding coconut paste.

Expert Tips

• Make sure you turn off the heat when you pour in curd mixture to avoid curdling.
• You can add any vegetables mentioned above in the curry.
• Use sour curd for best taste. if your curd is not sour, you can add some lemon juice in the end.
• Traditionally coconut paste is added in moru curry.

How to Make Moru Curry (Stepwise Pictures)

1)Take yogurt in a bowl. Make sure the curd is thick and little sour in taste. Add salt to taste. This is the only time we are seasoning this curry. So add salt into the curd for even mixing.

2)Add water slowly and use a whisk to mix it till lump free. You have to make sure that the yogurt is smooth.

3)Now let's start with the tempering. You can use any pot with deep sides for making moru curry. Traditionally clay pot is used. Add in mustard seeds, urad dal and fenugreke seeds into the oil. Fenugreek seeds can make your kuzhambu bitter if added too much. So use just ¼ tsp. Add in dry red chillies which is broken into small pieces.

4)Once the seeds are splattered. Add in asafoetida and curry leaves.

5)Once chillies and curry leaves turns crispy your tempering is ready. Cook on low medium heat while making tempering else the seeds may get burnt.

6)Add in finely chopped onions. Instead of onions you can use shallots (small sambar onions too)

7)Grate ginger using a fine grater and add it into the tempering.

8)Add in chopped green chillies.

9)Saute this till golden brown. You have to cook your onions till it gets crispy which adds so much flavour.

10)I added a tsp of turmeric directly in this and mixed into the onions.

11) Now turn off the flame and pour in the whisked smooth curd mixture.

Important : Make sure you turn off the heat when adding curd. Else the heat may cause the curd to split.

12)Mix it well. The residual heat will warm up the buttermilk mixture.

13)Garnish with chopped coriander leaves and mix.

14)Serve with rice.

Moru Curry with Coconut

This version of buttermilk curry made with coconut and is the authentic version of making moru curry. A simple tempering is made and poured over the moru curry can be served with rice.

Ingredients

• 1 cup Buttermilk
• Salt to taste

For Grinding

• ½ cup Coconut
• 1 tbsp Coriander seeds / Malli
• 1 tsp Cumin seeds / Jeera
• 1 Green chilli
• 1 tsp Turmeric powder / Manjal podi

For Tempering

• 1 tsp Mustard seeds / Kaduku
• 1 sprig Curry leaves
• 2 tbsp Coconut oil

How to Make Moru curry with coconut

1)Grind coconut, green chilli, coriander seeds, cumin seeds, turmeric powder till smooth by adding some water.

2)Grind to a smooth paste.

3)Pour buttermilk in a cold kadai and coconut paste. Season with salt and mix well. Now turn on the heat and cook on low heat.

Important: Don't add buttermilk mixture in hot pan, it may cause the buttermilk to split.

4)Add salt and mix well. Cook on very low heat till it get warm.

5)Now make tempering. Heat coconut oil, crackle some mustard seeds and curry leaves. Pour this over the gravy and mix well.

6)Serve hot with rice.

FAQ

Why My Buttermilk Curry Curdled?

This is caused because of two reasons.

• Smooth mixture - whisk yogurt till smooth and lump free.
• Turn off Heat - Curd or buttermilk has high fat content which tends to curdle if intensely heated. Make sure you turn off the heat when you pour in yogurt mixture.

More Curry to Try!

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