Moru Curry

Moru Curry (Moru Kachiyathu) is a comforting and traditional Kerala-style seasoned buttermilk made with yogurt, spices, ginger, shallots and curry leaves. This refreshing, tangy, and delicious moru curry is a must-have in every Onam Sadya.

Prep Time5

Cook Time5

Total Time10

Course: Side Dish

Cuisine: Indian, Kerala, South Indian

Keyword: kerala sadya recipes, moru curry recipe, Onam Sadya Recipes

Servings:

Calories: 157kcal

Author: Hari Chandana Ponnaluri

Ingredients

2 Cups Yogurt
2 Cups Water
⅓ Cup Sliced Shallots (14-15 shallots)
2 Tablespoons Coconut Oil
1 Teaspoon Mustard Seeds
½ Teaspoon Fenugreek Seeds
A Big Pinch Hing
1-2 Sprigs Curry Leaves
2 Green Chilies, Slit
3 Dry Red Chilies
2 Teaspoons Chopped Ginger
½ Teaspoon Turmeric Powder
Salt to taste

Instructions

Take 2 cups of slightly sour yogurt in a mixing bowl and whisk until smooth.
Add 2 cups of water to the yogurt and whisk until smooth. Keep it aside until use.
Heat pan or kadai with coconut oil. Add mustard seeds and fenugreek seeds and let them splutter. Add hing, ginger, slit green chillies, dry red chillies and curry leaves. Give a good mix.
Add peeled and sliced shallots to the tempered ingredients and saute until they are translucent.
Add turmeric powder and mix everything well.
Reduce the flame to very low and add the prepared yogurt-water mixture / buttermilk to the seasoned ingredients. Mix everything well.
Add the required salt and mix well. Once it is warm, turn off the flame. Do not boil it.
Serve with rice

Video

Notes

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

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

Nutrition