Moru curry video | How to prepare moru curry
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.
111 thoughts on “Moru curry video | How to prepare moru curry”
Always an artistic, creative and beautiful presentation. The food also sounds so delicious.
Thanks a lot for this beautiful words Suzann.
Lovely presentation! Using the green pepper as a boat to hold the salad is a great idea.
Thanks a bunch for this beautiful words Latha.
Wonderful presentation ! Good to know about BUFF presentation !Very nice Sumith! Thanks for sharing your knowledge !
You are very welcome Payal. Looking forward for BUFF in your next post!
Thank you Linda.
Oh wow Sumith, I didn’t imagine that the humble moru curry could be so beautifully presented. I just can’t take my eyes off it ?
Thanks a lot Radhika for this beautiful words.
Presentation very attractive
Thanks a lot Krishna.
beautiful presentation….. looks yummy…..
Thanks a lot Sudhir.
Love this curry… Excellent presentation as always
Thank you Ruchi for this beautiful words.
I often find plating difficult in South Asian cuisine. Thanks for the advice. I’ll try to remember BUFF. Beautiful recipe!
Thank you Isbanu for stopping by. Once when used with presentation you will enjoy it more than cooking.
Bhai if only I could cook and present like you. Whatever I make ends up as a burnt utensil. Haha
Hi Harsh Bhai, Try cooking you will be the best and will turn into a very rewarding hobby!!
Lovely recipe and presentation Sumith! I love Moru curry and the salad looks just incredible. Such a tempting meal!
Thanks a lot Mona for your inspirational words.
Your presentation is always so lovely!
Thank you Elizabeth:) My comment box was not active earlier as I made some changes by mistake:-)
Ohh…I’m missing home!! ?? So beautifully presented!
Here it is Home away from Home!! Thank you Aisha:)
You’re welcome! 🙂
So beautiful sumith….. Hope this was a live show and an opportunity to taste such a lovely thing….
Thank you Steve. You very motivative 🙂
Am I seeing an art or recipe??…( Though plating is an art)… What an awesome plating for simple moru curry?
Thank you Lathiya for that amazing bunch of words!!
I just said what I thought?…my pleasure..
This is looking very good, even for a meat-eater like me! I’m taking copious notes 🙂
It’s a real honour for me, from a chef like you. Thank you Alex:)
Actually, you’re the chef. I’m just an interested amateur 🙂
You do really good work, Sumith.
Thanks for your inspiration Alex:) Need to learn much from you.
Beautiful plating job especially the vibrant colours.
Thank you Boleyn, you made it even more colourful:)
A gravity defying plating job. Very pretty. 🙂
Rini you made it even pretty in your words!! Thank you.
Splendid ?Too good.
Thank you SKD:)
Great tips on plating. Is that a chilli you stuffed with all those amazing grains and spices?
Hi Loretta, yes it’s Anaheim pepper. Glad you like those little tips:)
Lovely presentation!! the Moru curry is very similar to what we make in Karnataka, Majjige Huli except for a few additions and subractions! The salad sounds delicious too:)
Thank you Divya. Majjige HuLi simple and delicious!! I have tried it during my studies in Karnataka.
Your presentation has always been so good.The tips you give are really of great help.Thanks.
Glad you liked those little tips. Thank you Anuradha:)
You are welcome.
Amazing, great tips, your presentation is beautiful.
You made my day !! Thank you Dyanna
So beautiful ! A symphony of colours.
Thank you Aheikkinen:)
good to see how beautifully the simple moru curry is placed with garnished spices. 🙂 IS that yellowish outer rim : oil?
Thank you for your compliments. It’s tadhaka. Strained the mustard, dry chilly and curry leaves?. And just to let you know am a fan of your writing? loved that post Serendipity!!
Thank you so much Sumith, ur words are really overwhelming 🙂 I am a foodie who loves to cook authentic kerala dishes and hence ur blog seemed so interesting to me. I do make moru curry but sometimes we used cocunut paste too, my mother adds one or two gooseberries while making the coconut gravy.
Kerala cuisine is one of the easiest one compared to other Indian cuisines. I love trying every cuisine and more over interested in fusion now. There you will love to juggle different flavours and combinations. Yes some times we add coconut paste and gooseberries in moru curry. If we add plantains it changed in to kalan? some use Indian cucumbers as well.
yes yes… 🙂
the post serendipity was really a serendipity. It originated from no where :p
Any way love that read? keep posting your serendipitic posts?
🙂 yeah sure 🙂
Love this curry… Awesome presentation
Thank you Ruchi:)
Reblogged this on MAXIMUSOPTIMUSDOMINUS.
Thank you. Congratulations!! You well deserve it!!
Hah, I can only dream of such presentations… that is brilliant..the Pepper boat is cute!
Thank you Sapphire☺
Beautiful, beautiful plating!
Thank you Chris?
Love your presentation skills 🙂
Thank you Freda:)
Hie Sumith! I have nominated you for the One Lovely Blog Award! Check it out in my new post on Binding Curry 🙂
Thank you Utkarshini. And congratulations to you, you well deserve it!!
Thankyou Sumith & same to you as well?
Beautiful presentation! Everything about this screams ‘delicious’ 🙂
Thank you Nafisa:)
Food presentation at its absolute best! You always make your dishes look not just delicious but so beautiful as well. I don’t know how you bear to eat them after all the effort that goes into making them so beautiful, but I’m sure you just about manage. 🙂
Thanks for those amazing words Vanessa. Just sharing few bits what I have learnt from my experience. Glad you enjoy it.
Wow…. looks dramatic and colorful. Very nice presentation 🙂
Sindhu thanks a lot!!
What a beautiful presentation !
Thank you Lina!! You have an Awesome blog!!
I was Gone for sometime but couldn’t skip any of your posts. You are giving lovely tips to amatures like me. Lovely tips and what a presentation. I can never even imagine in these ways. Am amazed at what a simple the dish maybe but the elements added to it and the presentation is just awesome and mesmerizing. I really have no words to say ………
Hi Meena, that’s true. Some times we find difficult to find time to spend here, especially with little kids.(Will write a post on that??) Thanks for the compliments. Somebody else has taught me that and I am trying to share it. Sharing is caring… more you share more you learn? My three posts are ready, but didn’t get the time to write. Wish I was a bachelor again!!?
Haha. Very true. I also do click a lot of pictures. Then the problem comes in editing them and posting. But yours are very informative. Am glad I knew you here.
Thank you Meena:)
Spectacular.. U play vid ur ingredients ????
Thank you Vinita:)
Thank you Nico
Very artistic, Sumith. Looks very delicious as well.
Thanks a lot Robbie for your encouraging words.
Awesome presentation skills — so colourful — loved it — ?
Thank you Sangita
SUPERB! 4 adding Comment Option,As now I can Comment ??
Thank you my friend for stopping by. Your comments are highly appreciated!!
MOST WELCOME! U deserves the Appreciation,As U write Better much Better than Any1 else ?
Thanks a lot for your beautiful bunch of words!! Looking forward for your amazing posts too!!
Again MOST WELCOME! & THANKS! 4 following on Pinterest & Google+
You are welcome my friend.
SO SWEET! Followed My Blog also ?
Your every dish looks like a art piece. Awesome presentation ? ?
Thanks a lot Sujata.