Moru Curry (Kerala Moru Kachiyathu)

Moru Curry is also known as Moru Kachiyathu is one of the simplest and refreshing dishes from Kerala cuisine. It is nothing but seasoned buttermilk, made with yogurt and tempered with ginger, chillies, curry leaves and shallots. Moru curry is thin, light, and easy to digest, which makes it a staple not just for Onam Sadya (a vegetarian feast) but also for everyday meals in Kerala. This tangy, refreshing and delicious moru kachiyathu is great with rice and perfect for summers.

This is a very similar dish to our Andhra's Menthi Majjiga, where we don't use shallots and use ajwain/carom seeds along with other spices. Moru curry is one of the easiest recipes to make during festivals like Onam and Vishu, along with other yogurt-based dishes such as Mango Pulissery, Cucumber Kichadi, Avial, and Beetroot Pachadi.

Yogurt - Yogurt is the base of moru kachiyathu. Traditionally, it is made with slightly sour yogurt / curd, which gives the curry its sourness. If you have buttermilk, you can use that instead, or just mix yogurt with some water to thin it out.

Shallots - These tiny red onions add a lovely flavor and texture to the moru curry. If you can't find shallots, you can replace them with your regular onion. Try to use shallots for the authentic taste.

Turmeric Powder - Adds a wonderful yellow color and mild earthy flavor.

Chilies - You will need both green chilies and dried red chillies. You can adjust the quantity depends on your spice tolerance.

Ginger - Adds a warm and slightly spicy flavor. Do not skip this.

Spices - You will need mustard seeds fenugreek seeds and hing for the tempering. They add an authentic flavor and texture.

Curry Leaves - These are essential for authentic flavor. If you can't find them, you can omit them, but the flavor will not be the same. Frozen curry leaves or dried curry leaves will also work.

Coconut Oil - This is the traditional cooking oil for Kerala dishes. If you don't have it, you can use any neutral oil.

Do not skip beating yogurt with water until smooth before cooking. This helps the curry stay smooth and creamy.

Don't boil the moru kachiyathu. Boiling will cause it to curdle. Gentle heating is the key to a smooth moru curry.

Slightly sour curd or yogurt works best for traditional flavor.

Some people also use chopped garlic along with ginger. You can use it if you want.

The most traditional way to enjoy moru curry is with hot steamed matta rice (kerala red rice). A simple plate of rice, moru kachiyathu, and pappadam makes a great comforting meal.

It can be served as a part of Onam Sadya. It is served along with other sadya dishes like Vazhakka Thoran, Vendakka Thoran, Kadumanga Achar, Inji Puli, and Palada Payasam.