Moru Curry Recipe | Kerala Style Buttermilk Curry Recipe

Moru means yogurt (buttermilk), Moru curry is a yogurt based curry tempered with spices. You may 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 happen to are in a rush. This hardly takes couple of minutes to make. Moru curry is a really mild gravy it taste delicious with spicy side dish like inji puli.

What’s Moru Curry?

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

Regardless that the recipe is straightforward but to make best moru curry you have to follow few suggestions and tricks. Because there are probabilities for the yogurt to curdle if cooked in a rush.

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 desires coconut and a few type 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. Ensure that 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. Ensure that you saute them till golden brown.

Tempering – whole spices like mustard seeds, urad dal, fenugreek, curry leaves, dry red chillies and a splash of asafoetida adds an exquisite aroma. Ensure that you do not skip asafoetida which adds a lot flavour.

Turmeric – you possibly can leave this out if you happen to want it to be white. But I prefer the golden color it gives the curry.

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

Variations

I actually have shared basic easy buttermilk moru curry on this recipe. But I actually have many various options of the identical curry using different vegetables shared. Ensure that you check those for all variations. A number of the recipes are called as Mor kuzhambu in lots of a part of South India.

You may add different vegetables like arbi (taro), yam, ash gourd, tomatoes and more. The vegetables adds its own flavour to the curry. Listed here are some version which I actually 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 would possibly think, so a fantastic veg to make use of.

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

Expert Suggestions

• Ensure that you switch off the warmth while you pour in curd mixture to avoid curdling.
• You may add any vegetables mentioned above within the curry.
• Use sour curd for best taste. in case your curd shouldn’t be sour, you possibly can add some lemon juice in the long run.
• Traditionally coconut paste is added in moru curry.

Find out how to Make Moru Curry (Stepwise Pictures)

1)Take yogurt in a bowl. Ensure that the curd is thick and little sour in taste. Add salt to taste. That is the one time we’re seasoning this curry. So add salt into the curd for even mixing.

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

3)Now let’s start with the tempering. You should utilize 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 could make your kuzhambu bitter if added an excessive amount of. 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 prepared. Cook on low medium heat while making tempering else the seeds may get burnt.

6)Add in finely chopped onions. As an alternative of onions you should utilize shallots (small sambar onions too)

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

8)Add in chopped green chillies.

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

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

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

Vital : Ensure that you switch off the warmth when adding curd. Else the warmth may cause the curd to separate.

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

13)Garnish with chopped coriander leaves and blend.

14)Serve with rice.

Moru Curry with Coconut

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

Find out 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 chilly kadai and coconut paste. Season with salt and blend well. Now activate the warmth and cook on low heat.

Vital: Don’t add buttermilk mixture in hot pan, it might cause the buttermilk to separate.

4)Add salt and blend 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 blend well.

6)Serve hot with rice.

FAQ

Why My Curry Curdled?

That is caused due to 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. Ensure that you switch off the warmth while you pour in yogurt mixture.

Can I

More Curry to Try!

📖 Recipe Card