on Sep 27, 2022, Updated Aug 13, 2023 You may like some more Kerala recipes: Kerala Style Egg Curry, Kerala Style Varutharacha Sambar, Mambazha Pulissery, Kadala Curry, and Kerala Prawn Curry.
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Buttermilk is seasoned with ginger, garlic, green chilies, shallots, curry leaves, and a few more simple ingredients. It is spicy, subtly tangy, and aromatic. Moru Curry is perfect for making when you are pressed for time, as it comes together in just 20 minutes. This recipe can be made with or without coconut. I am sharing both versions in the post below; choose the one you like better. This Kerala-style seasoned buttermilk is popularly served as a part of Onam Sadya. You can also serve it with steamed rice, pickle, and papadam for a comforting meal. Oil – For the traditional taste, use only coconut oil. For The Tempering – You will need brown mustard seeds, fenugreek seeds (methi dana), cumin seeds, dry red chilies, curry leaves, fresh ginger, garlic, green chilies, shallots, turmeric powder, and salt. Adjust the green chilies and dry red chilies according to your taste. Note – If using store-bought buttermilk, then use 4 cups of it. Heat 2 tablespoon coconut oil in a pan over medium-high heat.
1 teaspoon brown mustard seeds ½ teaspoon fenugreek seeds ½ teaspoon cumin seeds 3-4 whole dry red chilies
Add the following ingredients and saute for 8-10 seconds.
10-12 whole curry leaves 1 teaspoon grated ginger 5-6 cloves of garlic (crushed) 2-3 green chilies (slit into half)
Now add ½ teaspoon turmeric powder and mix well. Switch off the heat. Switch on the heat again at low. Cook the curry till it just starts to boil, stirring continuously to avoid the yogurt from curdling. Do not let the curry boil; otherwise, it will split. Switch off the heat. Add ½ teaspoon salt and mix well. Check for salt and add more if needed. Serve Moru Curry and plain steamed rice with papadam and pickle for a hearty weekday meal. To make it with coconut, grind 1 cup of grated fresh coconut along with 1 teaspoon chopped ginger, 2-3 green chilies, and ½ teaspoon turmeric powder. Mix this paste with 2 cups of yogurt and 2 cups of water. Pass this mixture through a fine-mesh strainer. Press with the back of a ladle to get as much liquid as possible. Discard the leftovers. Add this mixture to the pan and cook on low heat until it comes to a boil. Switch off the heat. Add salt and mix well. Now give a tempering of dry red chilies, garlic, mustard seeds, fenugreek seeds, curry leaves, and shallots in coconut oil. Serve! With Vellairkka – You can also add Vellairkka (Yellow Cucumber), as this vegetable is abundant in summer. With Vendakka – This version is my favorite. Vendakka is the South Indian name for bhindi, or ladies’ fingers. You can add sliced and sauteed bhindi to the moru curry. With Pavakka – Just like bhindi, you can add sauteed Pavakka (Bitter Gourd) to the yogurt curry. With Pineapple – Cook chopped pineapple in a pan for about 5 to 7 minutes with salt, then add it to the moru curry. With Beetroot – You can cook the beetroot separately or can cook it along with the tadka. This curry will have a light pink color. With Muringayila – Muringayila means drumstick leaves. You can finely chop the leaves and saute them with the tadka. It adds a lot of nutrition to this dish. If using ash gourd, yellow cucumber, or beets, peel them cut into ½-inch cubes, and pressure cook for 1 whistle. You can also cook them in an instant pot or steam in a steamer until softened.
