Moru Curry (Yogurt Curry) » Dassana’s Veg Recipes

This deliciously spiced and seasoned yogurt curry is a longtime household favourite. Try this yummy recipe for my Mother’s Moru Curry, a standard dish in South Indian delicacies. Fantastically easy and full of taste, this Kerala Moru Curry recipe is certain to grow to be a favourite in your loved ones’s dinner rotation.

kerala moru curry in a white bowl on a white marble table

What’s Moru Curry?

A Kerala type curry, Moru is a yogurt primarily based curry that may be made both with or with out coconut. The phrase “Moru” refers to “buttermilk” in Malayalam. My mother’s recipe truly requires curd or yogurt as an alternative of buttermilk.

Bitter curd is whisked in water to get a buttermilk like consistency. Moru curry will also be made with conventional buttermilk acquired from churning butter. Each methods the curry tastes similar to the genuine dish I grew up with.

Also referred to as Nadan Moru Curry, Moru Charu, Kachiya Moru or Pulissery, Moru Curry is part of the Onam Sadya.

Spiced with inexperienced chilies for warmth, cumin for perfumed heat and floor coconut, this scrumptious dish is ideal on a scorching summer season’s day. It doesn’t matter what you name it, this meal is certain to please.

Why this recipe works

My recipe makes use of floor coconut, inexperienced chilies and cumin paste, all of which convey quite a lot of taste to the curry. It may be made with out including the coconut paste relying in your taste preferences, too.

Whereas lots of you’re accustomed to my cooking, I discovered from the perfect – my mother. This recipe is her model of Moru Curry, and it’s scrumptious.

In case you are desirous to make this Keralan specialty at dwelling, I extremely counsel you do this pleasant and easy recipe.

Whereas typically this dish is solely served over rice, I typically select so as to add in a complete host of greens to show it right into a full-on meal.

In case you love veggies as a lot as I do, I counsel making an attempt my recipe with my favorites for this curry: taro root, ash gourd, yam and malabar cucumber (yellow cucumber or vellarikka).

In case you decide to serve it as a plain curry with out veggies, don’t fear. It’s jam-packed with taste and can you should definitely tantalize your tastebuds all the identical. Pleased consuming!

How ought to I put together my greens for this curry?

My private favourite greens so as to add to Moru Curry are taro root (a.ok.a. arbi), ash gourd, yam and malabar cucumber. Comply with the directions under to make these greens essentially the most flavorful:

  • Taro root (arbi) – Peel and steam or prepare dinner taro roots in pan. Then calmly fry or sauté in oil. Add to the buttermilk combination. 
  • Ash gourd (kumbalanga): Peel, chop, boil or steam. Drain, add to the curd and coconut paste combination. 
  • Yam: Peel, chop, steam or boil. Pressure the water. Calmly sauté or add steamed yam on to the buttermilk combination. 
  • Malabar cucumber (vellarikka): Peel, take away the seeds, chop and prepare dinner in water till tender. Drain the water and add to the curd combination. 
  • Greens: Spinach, amaranth and drumstick leaves are some wholesome choices. You possibly can both sauté the chopped leaves in coconut oil, till they wilt and add to the yogurt combination. Or you possibly can blanch, mash after which use.

Step-by-Step Information

The best way to Make Moru Curry

To make my mother’s Moru Curry recipe, there are 5 steps you’ll want to finish. First, make your coconut paste.

1. Making Coconut Paste

1. Add ½ cup grated contemporary coconut, 1 teaspoon chopped inexperienced chilies (equal to 2 to three chilies) and 1 teaspoon cumin seeds in a spice grinder or blender.

fresh coconut, green chilies and cumin seeds in a spice grinder to make coconut paste for kerala moru curry recipe

2. Add four to five tablespoons water and grind to clean paste. Put aside.

coconut paste in a spice grinder for making moru curry recipe

three. Now you’re prepared to maneuver on to step 2, making the buttermilk combination.

2. Making Curd Combination

four. In a saucepan or pot, add 1 cup bitter curd (yogurt).

TIP: In case your curd (or yogurt) isn’t bitter tasting, hold it at room temperature for two to four hours till the style turns into bitter. The curd needs to be bitter and not rancid or spoiled. It is best to be capable to scent the distinction, with good curd smelling a bit bitter and astringent.

sour curd (yogurt) in a saucepan

5. Add 1 cup water and ¼ teaspoon turmeric powder. In case you added extra water to your coconut paste, then add much less water at this step.

water and turmeric added to curd

6. Whisk to a clean buttermilk consistency.

curd being whisked with water and turmeric to make buttermilk for kerala moru curry

7. Add the bottom coconut paste from step 1.

coconut paste being poured into buttermilk in a saucepan

eight. Add salt as wanted.

teaspoon with salt above saucepan for yogurt curry mix

9. Combine buttermilk with paste and salt till properly mixed.

whisk mixing together buttermilk and homemade coconut paste for kerala moru curry

three. Making Moru Curry

10. Place a saucepan crammed with the buttermilk-coconut combination on the stovetop over low warmth.

buttermilk yogurt sauce in a silver saucepan over heat

11. Whisk often, each 2 to three minutes.

whisk in moru curry sauce

12. Let the combination grow to be scorching, however don’t enable it to return to a boil. If you see steam coming from the combination, take away it from the warmth. Cowl and put aside.

Boiling can curdle this delicate yogurt curry.

moru curry in saucepan

13. You are actually prepared to maneuver on to step three, tempering the spices.

four. Tempering

14. Tempering is a crucial step in a lot Indian cooking. Not like the time period as it’s identified in America (which particularly refers to chocolate), tempering is all about extracting most taste from spices.

To correctly mood your spices for this Moru Curry recipe, I like to recommend utilizing coconut oil. This may supply essentially the most conventional and genuine taste to the dish.

Warmth 2 tablespoons coconut oil in a small pan over medium warmth. Add ½ teaspoon mustard seeds.

spoonful of mustard seeds above shimmering oil

15. Let mustard seeds crackle. That is the magical a part of tempering aka tadka! The entire spices within the oil are awakening whenever you hear that crackly sound.

mustard seeds tempering in oil

16. Add 10 to 12 curry leaves, 7 to eight fenugreek seeds (methi seeds) and a pair of dry crimson chilies (damaged in half with out stems and seeds eliminated).

methi leaves and chilies in small sauté pan for making tadka

17. Add ¼ cup sliced shallots or pearl onions and ½ teaspoon finely chopped ginger.

diced shallots and ginger added to tadka pan

18. Combine and start to sauté on a low warmth.

cooking tadka

19. Sauté till onions flip gentle golden or golden.

tempering of spices and chilies in a small saucepan with coconut oil

20. Now it’s time to transfer on to step four, which can assemble these element items.

5. Assembling Moru Curry

21. Pour complete tempering combination within the cooked buttermilk, together with the oil.

pan with tempered spices and chilies above moru curry

22. Cowl and let the flavors infuse for a couple of minutes.

moru curry with tadka of spices and oil added to saucepan

23. Garnish with chopped coriander leaves and serve moru curry scorching or heat with steamed rice.

finished bowl of kerala style moru (yogurt) curry in a white bowl on a white marble table


Can I make this curry recipe forward of time?

As Moru Curry is constructed from curd, I counsel to have it contemporary. I might positively not suggest to make it forward of time. In Indian meals tradition and practices, we at all times give emphasis on having freshly cooked meals. Meals that’s served scorching or heat after it’s cooked is nice for well being.

What’s one of the simplest ways to serve Moru Curry?

Oftentimes, Moru Curry is served over steamed rice and will be garnished with contemporary coriander (cilantro) leaves. I additionally love including cooked chopped greens to mine. Both manner, you’re positive to find it irresistible.

What different greens can I take advantage of? I used to be unable to search out ash gourd, taro or malabar cucumber.

You possibly can simply substitute your individual favourite greens on this recipe. Zucchini or summer season squash would make a pleasant substitute for the ash gourd and malabar cucumber, and potato may take the place of the taro. Different greens that may work properly are pumpkins or winter squash, bell peppers or leafy greens like kale or spinach or drumstick leaves.

Can I make this curry with out coconut?

Actually. If you don’t benefit from the taste of coconut or are allergic, merely omit the grated coconut within the making of the paste. Merely embrace half a teaspoon every of chopped inexperienced chilies and cumin seeds within the tempering. You possibly can substitute ghee or a impartial oil for the coconut oil throughout the tadka step.

Can I make my very own buttermilk to make use of in Moru Curry?

Whereas my recipe makes use of curd (yogurt) whisked with water to approximate buttermilk, you should utilize 2 cups of actual buttermilk that’s obtained from making butter.

Extra Scrumptious Kerala Recipes

In case you made this recipe, please you should definitely price it within the recipe card under. In case you’d like extra scrumptious Indian vegetarian recipes delivered straight to your inbox, Signal Up for my electronic mail e-newsletter. It’s also possible to observe me on Instagram, Fb, Youtube, Pinterest or Twitter for extra vegetarian inspiration.

This scrumptious Kerala Moru Curry recipe is a favourite in our family. Strive my Mother’s well-known recipe for this conventional South Indian dish immediately.

Prep Time 10 minutes

Prepare dinner Time 15 minutes

Complete Time 25 minutes

Delicacies Kerala, South Indian

Course: Essential Course

Weight-reduction plan: Gluten Free, Vegetarian

Issue Degree: Straightforward

Servings four


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