Moru curry (spiced curd/ plain yogurt) basmati rice, rainbow salad with honey and wholegrain mustard dressing.



Moru curry (spiced curd/ plain yogurt) 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.
Moru curry (spiced curd/ plain yogurt) 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.

Moru curry kerala style

Estimated reading time: 11 minutes

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.

moru curry in a ceramic bowl
Recipe to make moru curry

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.



Rainbow salad

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.

picture of prepared moru curry
Recipe to make moru curry

Variations

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 curry (spiced curd/ plain yogurt) 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.

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

For tempering:

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

  1. Step one


    In a bowl mix 2 cup curd (plain yoghurt) with 1 cup of water and keep asidetwo cups of curd mixed with one cup of water

  2. Step two


    Heat 2 tbsp of oil in a panHeat 2 tbsp of oil in a pan

  3. Step three


    When the oil is medium to high heat add 1 tbsp of chopped garlic 
    When the oil is medium to high heat add 1 tbsp of chopped garlic

  4. Step four


    Add chopped ginger and sauté for one minuteAdd chopped ginger and sauté for one minute

  5. Step five


    Add 5 numbers of sliced small onionsAdd 5 numbers of sliced small onions

  6. Step 6


    Add 1 sprig of curry leaves and sauté for 1 minuteAdd 1 sprig of curry leaves and sauté for 1 minute

  7. Step 7


    Once the onions are translucent add 3 green chillies (split lengthwise)Once the onions are translucent add 3 green chillies

  8. Step 8


    Add 1/4 tsp of turmeric powder and cook for 2 minutesAdd 1/4 tsp of turmeric powder and cook for 2 minutes

  9. Step 9


    Pour the curd mix into the sautéed spicesPour the curd mix into the sautéed spices

  10. Step 10


    As soon as you pour the curd mixture, switch off the flame (do not boil the moru curry, it could split)As soon as you pour the curd mixture, switch off the flame (do not boil the moru curry, it could split)

  11. Step 11


    Add salt to taste and keep aside the moru curryKeep aside the moru curry

  12. For tempering moru Step 12


    Heat 2 tbsp of oil in a pan (optional coconut oil)For tempering: Heat 2 tbsp of oil in a pan (optional coconut oil)

  13. Step 13


    When the oil is medium to high heat add 1/2 tsp of mustard seeds and splutterWhen the oil is medium to high heat add 1/2 tsp of mustard seeds and splutter

  14. Step 14


    Add 1/4 tsp fenugreek seedsAdd 1/4 tsp fenugreek seeds

  15. Step


    Add 1/4 tsp cumin seedsAdd 1/4 tsp cumin seeds

  16. Step


    Add 2 numbers of dry red chillies (split into two pieces)Add 2 numbers of dry red chillies (split into two pieces)

  17. Step


    Add 1 sprig of curry leavesAdd 1 sprig of curry leaves

  18. Step


    Fenugreek powder - 2 pinchesadd Fenugreek powder - 2 pinches

  19. Step


    Turmeric powder -1/4 tspAdd Turmeric powder -1/4 tsp

  20. Step


    Chilli powder - 1/4 tspadd 1/4 tsp chilli powder

  21. Step


    Mix all the ingredients for a minute Mix well the ingredients

  22. Step


    Add the tempering to moru curryAdd the tempering to moru curry

  23. Step


    Your moru curry is ready to servepicture of prepared moru curry

More Kerala recipes:

Moru curry - spiced curd/ plain yogurt
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5 from 1 vote

Moru curry - spiced curd/ plain yogurt

Moru curry (spiced curd/ plain yogurt) basmati rice, rainbow salad with honey and wholegrain mustard dressing.



Course Side Dish
Cuisine Indian, kerala cuisine
Keyword Moru curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 183kcal
Author Sumith Babu
Cost £ 3

Ingredients

  • 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

For tempering:

  • 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

Instructions

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

For tempering:

  • 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

Video

Notes

Note: Do not boil moru curry while cooking. It could split.

Nutrition

Calories: 183kcal | Carbohydrates: 8g | Protein: 5g | Fat: 15g | Saturated Fat: 12g | Cholesterol: 16mg | Sodium: 66mg | Potassium: 240mg | Fiber: 1g | Sugar: 6g | Vitamin A: 331IU | Vitamin C: 22mg | Vitamin E: 1mg | Calcium: 165mg | Iron: 1mg

FAQ:

1) What is moru curry?

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.

2) How many calories moru curry have?

Nutrition
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

3) Tips for moru curry

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.

4) What is the difference between moru curry and pulissery?

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.

5) Moru curry health benefits

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.

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