Moru Curry/moru kachiyathu/kachimoru is a very simple dish prepared with buttermilk and flavored with spices. It is a common dish in most malayali’s home. It is absolutely delicious and very easy to prepare. When you do not have much time to cook or if you are tired, this moru curry comes to your rescue as it can be made in a jiffy. Moru Curry is served as a part of Onam sadya. Today we will learn how to make moru curry or spiced buttermilk following this easy recipe with step wise pictures.
| Kerala Moru curry with rosematta rice |
Kerala Moru Curry
Prep Time : 10 mins
Cook Time : 10 mins
Serves: 5-6
Recipe Category: Side Dish
Recipe Cuisine: Kerala
Author:Padhu Sankar
Serves: 5-6
Recipe Category: Side Dish
Recipe Cuisine: Kerala
Author:Padhu Sankar
Ingredients needed
Thick Curd – 2 3/4 cup
Water – 2 1/2 cup or as needed
Salt needed
For Grinding
Grated coconut – 1 cup
Turmeric powder/Manjal podi – 1/4 tsp
Cumin powder/jeerakam – 1/4 tsp
Fenugreek/Uluva – 1/4 tsp
Shallots/Kunjulli – 2-3
Green Chillies – 2
For the Seasoning
Coconut oil – 1 tbsp
Mustard seeds/kadugu – 1 tsp
Red Chillies – 2
Shallots/Kunjulli – 2-3 thinly sliced
Curry leaves/Karivepala – a sprig
Preparation
Grind grated coconut, turmeric powder, cumin powder, shallots, green chillies and fenugreek seeds to a smooth paste adding little water and keep it aside.
Blend/whisk curd with water. The moru curry should be a little runny, so adjust water according to the thickness of the curd.
Add the ground paste to the buttermilk and blend it for a few seconds. Keep it aside.
Keep the ingredients needed for seasoning ready.
Method
Heat coconut oil in a kadai/pan on medium heat, add mustard seeds, when it splutters, add red chillies, curry leaves and shallots.
Saute until shallots turn golden brown. Reduce the heat to the lowest point and add the prepared buttermilk.
Add needed salt and keep stirring it on medium low heat. Once it is warm and a little frothy, turn off the heat. Do not boil it.
Muru curry is ready to be served with rice. I had it with Kerala rosematta rice and a vegetable curry. It was a filling, delicious and a simple lunch.
Notes – Bring curd to room temperature before use.
This moru curry can be stored in the refrigerator for 2 days. Warm it before use.
Check out more Kerala Recipes
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View Comments (6)
Yummy!
Love all your recipes. And this one as well. My mm makes something similar minus coconut though called vedika vita morkuzhambu. Btw always wondered where did you get that shining kadai? Or do u use anything special to clean it to make it look new.
Thank you so much for liking my recipes. You have the recipe for Vedika vitta mor kuzhambu .It is an instant mor kuzhambu (no onions). Regarding your question on Kadai - It is an idolium kadai . You can follow the method here, if the kadai is too bad - How to clean pots or just use steel wool and liquid soap to clean it.
Thanks a lot. Will try vinegar to clean.
Super! I try most of ur recipe. Love it.congrats ....
Hii... luv ur recipes...congrtzzz...
wish u all the best.....