Moru curry kerala style
Estimated reading time: 12 minutes
Table of contents
Moru curry recipe is one of the favourites among Kerala dishes. Here in this post we will learn how to present this simple dish. Always remember “BUFF” thats the basics for plate presentation, when plating food, balance, unity, focus and flow.
Plate presentation technique:
Heightened plate presentation consists of placing several elements on top of each other or in an elevated fashion to create a heightening effect. Try to add height to the plate, either you can add potatoes, rice or pasta, anything which is stable and should complement the main course. Always think about contrasting the colours as well. Keep in mind that every element in the plate must play an important role in the texture and taste as a whole.
Here we have done nadan moru curry (butter milk curry) basmati rice, rainbow salad with honey and wholegrain mustard dressing. For the salad we have used Pearl barley, quinoa, couscous, chickpeas, red peppers, corn, and edamame beans served on Anaheim pepper boat. For the garnish we used dill leaves, watercress, parsley, olives and red peppers.
With Vellarikka – You can also add in Vellairkka (Yellow Cucumber), as this vegetable is widely available in the Summer season.
With Vendakka – Vendakka is a South Indian name for okra or Ladies Finger. You can add fried bhindi in the moru curry. And this is my favourite.
With Pavakka – Just like Bhindi, you can also add in Pavakka or Bitter Gourd in the yogurt curry.
Easy to cook varieties:
With Beetroot – Cook the beetroot separately. This Curry have an amazing pink colour, and very flavourful.
Kumbalanga Pulissery – It is very popular in Kerala where Kumbalanga (ash gourd) is also added in the curry.
With Muringayila – Muringayila means Drumstick Leaves. You can finely chop the leaves and saute it with seasonings. It adds a lot of nutritional values
Pineapple – Cook pineapple in the pan for about 5 to 10 minutes with the seasonings and then add in this buttermilk curry.
With tomato - Sauté tomatoes with red chillies, curry leaves and green chillies and add to yoghurt curry.
With Kaya - Kaya means raw banana in Kerala. This is very simple to make with the addition of cooked raw bananas.
Moru kachi recipe is a simple curd/ plain yogurt based kerala dish which goes well with rice.
Prioritising food presentation and food photography, I have created a food group in Facebook. Join us, share your recipe, explore new bloggers and their recipe. Click on the link to join us - Foodie art files
Recipe for Moru Curry
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Serves: 4
Ingredients for moru curry:
Small red onion (shallots) - 5 numbers
Garlic (chopped) - 2 numbers
Ginger (chopped) - 1 inch piece
Green chillies (split lengthwise) - 3 numbers
Curry leaves - I sprig
Curd (plain yogurt) - 2 cups
Water - 1 cup
Oil - 2 tbsp
Oil (optional coconut oil) - 1 tbsp
Mustard seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chillies - 2 numbers
Curry leaves - 1 sprig
Fenugreek powder - 2 pinch
Turmeric powder - 1/4 tsp
Chilli powder - 1/4 tsp
Time needed: 10 minutes
Steps by step to make moru curry
- Step one
In a bowl mix 2 cup curd (plain yoghurt) with 1 cup of water and keep aside
- Step two
Heat 2 tbsp of oil in a pan
- Step three
When the oil is medium to high heat add 1 tbsp of chopped garlic
- Step four
Add chopped ginger and sauté for one minute
- Step five
Add 5 numbers of sliced small onions
- Step 6
Add 1 sprig of curry leaves and sauté for 1 minute
- Step 7
Once the onions are translucent add 3 green chillies (split lengthwise)
- Step 8
Add 1/4 tsp of turmeric powder and cook for 2 minutes
- Step 9
Pour the curd mix into the sautéed spices
- Step 10
As soon as you pour the curd mixture, switch off the flame (do not boil the moru curry, it could split)
- Step 11
Add salt to taste and keep aside the moru curry
- For tempering moru Step 12
Heat 2 tbsp of oil in a pan (optional coconut oil)
- Step 13
When the oil is medium to high heat add 1/2 tsp of mustard seeds and splutter
- Step 14
Add 1/4 tsp fenugreek seeds
Add 1/4 tsp cumin seeds
Add 2 numbers of dry red chillies (split into two pieces)
Add 1 sprig of curry leaves
Fenugreek powder - 2 pinches
Turmeric powder -1/4 tsp
Chilli powder - 1/4 tsp
Mix all the ingredients for a minute
Add the tempering to moru curry
Your moru curry is ready to serve
More Kerala recipes:
Moru curry - spiced curd/ plain yogurt
- 5 nos Small red onion (shallots) sliced
- 1 tbsp Garlic chopped
- 1 tbsp Ginger chopped
- 3 nos green chilli
- 1 sprig curry leaves
- 2 cups plain yogurt / curd
- 1 cup water
- 2 tbsp oil/ coconut oil optional coconut oil
- salt to taste
- 1 tbsp Oil (optional coconut oil)
- 1/2 tbsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1/4 tsp Cumin seeds
- 2 nos Dry red chillies split into half
- 1 sprig Curry leaves
- 2 pinch Fenugreek powder
- 1/4 tsp Turmeric powder
- 1/4 tsp Chilli powder
Method to make Moru curry/ Kalan
- In a bowl mix 2 cup curd (plain yogurt) with 1 cup of water and keep aside
- Heat 2 tbsp of oil in a pan
- When the oil is medium to high heat add 1 tbsp of chopped garlic
- Add chopped ginger and sauté for one minute
- Add 5 numbers of sliced small onions
- Add 1 sprig of curry leaves and sauté for 1 minute
- Once the onions are translucent add 3 green chillies (split length wise)
- Add 1/4 tsp of turmeric powder and cook for 2 minutes
- Pour the curd mix into the sautéed spices
- As soon as you pour the curd mixture, switch off the flame (do not boil the moru curry, it could split)
- Add salt to taste and keep aside the moru curry
- Heat 2 tbsp of oil in a pan (optional coconut oil)
- When the oil is medium to high heat add 1/2 tsp of mustard seeds and splutter
- Add 1/4 tsp fenugreek seeds
- Add 1/4 tsp cumin seeds
- Add 2 numbers of dry red chillies (split into two pieces)
- Add 1 sprig of curry leaves, Fenugreek powder - 2 pinches, Turmeric powder -1/4 tsp, Chilli powder - 1/4 tsp
- Mix all the ingredients for a minute
- Add the tempering to moru curry
- Your moru curry is ready to serve
Moru is a yoghurt-based curry that can be made either with or without coconut. Moru means buttermilk in Malayalam. It is one of the main dishes among Kerala sadya.
Calories: 153kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 14mg | Sodium: 178mg | Potassium: 241mg | Fiber: 1g | Sugar: 8g |
Vitamin A: 420IU | Vitamin C: 34mg | Vitamin E: 1mg | Calcium: 147mg | Iron: 1mg
1) Do not boil the Mor curry.
2) When adding the buttermilk to the pan, please make sure that it's not very hot.
3) Use fresh buttermilk/yoghurt.
4) Coconut oil is recommended to get an authentic taste.
The main difference between moru curry and Pulissery is that moru curry is very thick in consistency with very little gravy. You need to stir moru curry for a long time till the gravy thickens. Whereas for pulissery, you add curd and remove it from heat immediately and it has a lot of gravy.
Scientists found that consuming buttermilk lowered blood pressure when had on a daily basis. Protein is an important part of our body and is necessary for strong bones, muscles, and skin. One cup of moru curry has 8.1 grams of protein, which is about the same as one cup of low-fat milk.