Moru Curry is a tasty side dish made by tempering spices in thick buttermilk. It is a popular Kerala style buttermilk curry that is served with rice. This buttermilk curry can be made with or without coconut. I have shared the simple and basic version of Moru Curry here.
About Moru Curry
‘Moru’ means buttermilk and ‘Curry’ is gravy based liquid side dish. Moru Curry is a very simple Kerala style seasoned buttermilk which is a part of Onam Sadya. This Moru Curry is a integral part of Onam Sadya. Moru Curry is also called Nadan Moru Curry or Moru Kachiyathu or Kachiya Moru. I have shared the basic version of moru curry, there are a lot of variations to this simple curry, check out expert tips section. Moru Curry can be prepared with just few ingredients that is easily available in your kitchen. If you are pressed for time then this moru curry is perfect to make in just few minutes of time.
Moru Curry Video
Moru Curry tastes great even with just rice and papadam. This Moru Curry can be made with coconut or without it but this version I am sharing is without coconut which is the basic version. Tempering in coconut oil gives a great flavor to the curry. This is a very simple dish that you can make when you don’t have vegetables in stock still can enjoy a good meal with papadam and a simple vegetable stir fry. Hubby appreciated this moru curry, so I am making it often. Even though this moru curry is very simple to make there are still certain tricks to make this curry perfectly. Always switch off and add the prepared buttermilk else it will curdle.
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Moru Curry Ingredients
Curd – Use thick curd that is slightly sour which is best for this curry. Whisk it well and then add it. Tempering – A simple tempering is made using coconut oil, mustard seeds, fenugreek seeds, curry leaves, red chili and hing. Adding hing is optional. Turmeric powder – Turmeric powder is added for flavor and color. Coconut oil – Coconut oil adds great flavor to the pachadi. However you can use regular cooking oil too. Small onion – Small adds flavor to the curry and also crunch while eating.
How to make Moru Curry Step by Step
1.Take 1 cup thick curd in a bowl, add 1 cup water to it. 2.Whisk it well until smooth. You can even use a wired whisk to whisk well. Now buttermilk is ready. Set aside. 3.To a pan add 1 tablespoon coconut oil heat it. Now add
1/2 teaspoon mustard seeds 1/4 teaspoon fenugreek seeds 1 small green chili slit into 2 2 nos red chilies few nos curry leaves
Let it splutter, give a quick mix using a ladle. 4.Add 5 small onion(sliced) along with required salt to taste and 1/4 teaspoon turmeric powder. 5.Give a quick saute until it turns golden. Switch off. 6.Add prepared thick buttermilk to it. 7.Make sure to add buttermilk only when the flame is off or low. I usually switch off and then add it to avoid curd from curdling. 8.Mix well. Moru Curry is ready!
Expert Tips
Use thick and slightly sour curd for best taste. Always switch off while adding buttermilk or keep in low flame and add it. Do not cook after buttermilk is added as it might curdle. Adjust water according to the thickness of curd. If curd itself is runny then add less water This moru curry can be made with or without coconut. Grind 1/4 cup coconut, 1 green chili, 1/2 teaspoon cumin seeds to a paste and add it to the tempered items saute until raw smell leaves then add buttermilk. You can add vegetables like vellarika(cucumber), kumbalanga(ash gourd), kaya(green raw plantain) etc.
Serving & Storage
Serve Moru Curry with rice and any vegetable stir fry or any spicy fry and papadam. This Moru Curry keeps well for 2 days in fridge.
1.What vegetables can I add to moru curry?
You can cook and add ash gourd, yam, plantain, ladies finger, drumstick, cucumber etc.
2.Why did my moru curry curdle?
If buttermilk is not whisked well then it will curdle. If the buttermilk is added to hot tempered items then it will curdle. So always turn off heat and add buttermilk or curd.
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