Moru curry, also known as Moru kachiyathu is a seasoned buttermilk from Kerala. This simple, easy, comforting Kerala style curry is light, tangy and aromatic. If you are new to Kerala cuisine, this is one of the easiest curries you can make, ready under 20 minutes. I have share a version without coconut, garlic and onion.
In Kerala, this is a staple in everyday meals and is often part of festival meals like Onam Sadhya.
Check out my Mambazha pulissery recipe and Vellarikka kichadi recipe in this website.
Ingredients
Here are the ingredients needed to make Moru Curry.
- Curd - Plain Yogurt - I used fresh homemade curd.
- Turmeric powder - For colour
- Coconut oil - Main flavour in any Kerala dish
- Mustard seeds - For tempering
- Fenugreek seeds - Adds flavour for the dish
- Dry red chilli - Spice and flavour
- Green chilli - For spice and flavour
- Ginger - Adds flavour to the curry
- Asafoetida - Since I make it no onion no garlic moru curry, I like to add some asafoetida
- Curry leaves - Imparts a wonderful aroma with coconut oil
- Salt
See recipe card below for quantities.
Instructions
Let's see how to make Moru Kachiyathu
- Heat a vessel with 1 tablespoon Coconut oil and splutter ¼ teaspoon Mustard seeds, ⅛ teaspoon Fenugreek seeds firstly. Then add 1 Red chilli, followed by 2 Green chilies, 1 inch Ginger, 1 Sprig Curry leaves, 1 pinch Asafoetida and ¼ teaspoon Turmeric powder.
- Give it a quick mix. Let the heat be low. Mine was bit hot, so colour got dark. Make sure you keep the flame in low.
- Beat 1 cup curd until smooth with a whisk.
- Then add 1 cup water and mix thoroughly.
- Add to the tempering spices and mix in low heat. Do not increase the heat.
- Keep stirring until it is heated.
- Add to the temperings and mix in low heat. Do not increase the heat.
- Keep stirring until it is heated.
Serve this as part of a Banana leaf meal with steamed rice, thoran/ poriyal along pappadum, pickle.
Substitutions & Variations
- With coconut - You can make it similar to pulissery with coconut, cumin and vegetables.
- Add kumbalanga (Ash gourd) cubes or cucumber (cooked with salt) for Kumbalanga moru curry.
- Asafoetida - Add 2-3 crushed or finely chopped garlic instead of asafoetida. This adds wonderful flavor.
- Small onion - You can add finely sliced pearl onion (Indian shallots) while tempering. Saute until it is golden in colour.
- Dry red chilies - Increase the quantity if you want more smoky flavor and spice. You can use just one type of chilli too.
Equipment
Use whisk to smoothly beat the curd.
Always use non reactive metals to make moru curry. Avoid brass, bronze cookware mainly.
Storage
You can refrigerate moru curry for 3-4 days. Reheat without boiling.
Top Tip
Do not let the moru curry boil. It will split as there is no binding agent. Just heat it up and switch off.
Beat curd well smoothly, otherwise, it will split while heating.
Use curd at room temperature to avoid splitting because of temperature shock.
You can add more water if you like thinner moru kachiyathu (Kachiya moru)
After tempering, flame should be low.
FAQ
Moru curry is made up of Moru, buttermilk as main ingredient. (Indian curd, whisked and diluted with water). This simple curry be made with or without coconut.
Yes, we can add ginger and garlic to moru curry. Some regions avoid it, especially for festivals like Onam.
Recipe card
Moru Curry Recipe | Moru Kachiyathu
Ingredients
- 1 cup Curd
- 1 cup Water
- Salt
To temper
- 1 tablespoon Coconut oil
- ¼ teaspoon Mustard
- ⅛ teaspoon Fenugreek seeds
- 1 inch Ginger Julienne
- 1 Red chilli torn to pieces
- 2 Green chilli slit
- 1 Sprig Curry leaves
- ¼ teaspoon Turmeric
- 1 pinch Asafoetida
Instructions
- Heat a vessel with 1 tbsp Coconut oil and splutter ¼ tsp Mustard, ⅛ tsp Fenugreek seeds firsly. Then add 1 Red chilli, followed by 2 Green chilli, 1 inch Ginger, 1 Sprig Curry leaves, 1 pinch Asafoetida and ¼ tsp Turmeric.
- Give it a quick mix. Let the heat be low. Mine was bit hot, so colour got dark. Make sure you keep the flame in low.
- Beat the 1 cup Curd until smooth with a whisk.
- Then add 1 cup Water and mix thoroughly.
- Add to the temperings and mix in low heat. Do not increase the heat. Keep stirring until it is heated.
- Finally add Salt and mix well to dissolve. Switch off the heat. Moru curry is ready.
Video
Notes
- Do not let the moru curry boil. It will split as there is no binding agent. Just heat it up and switch off.
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