Moru Curry | Kerala style Moru Kachiyathu

Moru Curry is an easy and flavorful side made from buttermilk, shallots and garlic. It does not require coconut or any grinding and can be prepared in less than 10 minutes – perfect for a quick meal or in an Onam sadhya.

What is Moru Curry?

Kerala Moru Curry is a popular dish hailing from the southern Indian state of Kerala. Moru is Malayalam refers to Buttermilk and Kachiyathu means spiced and seasoned. It is a scrumptious yet straightforward recipe that combines yogurt, and various spices. This dish is a household staple in Kerala and is typically served with rice. The dish offers a delightful blend of tangy and spicy flavors that will satisfy anyone who tries it. It is a regular in any Onam sadhya.

At home, amma would make moru kootaan which is very similar to Moru curry, the only difference being the addition of coconut and using native vegetables instead of shallots and garlic. During our yearly trips to Kerala, we would get to relish the Mory curry at restaurants. I fell in love with this simple, yet flavorsome curry and wanted to make it at home.

The first time I ever tried making Moru curry also called as Moru Kachiathu was after moving to the US. It was an instant hit and became a regular when I didn’t feel like making the elaborate Moru kootaan. We would sometimes drink it as soup and it was very soothing on cold winter evenings. It pairs well with a spicy side like lady’s finger(okra) porial or brinjal(eggplant) stir fry. I love it on a bed of steaming hot rice and a fried pappadam.

This Moru Curry

• Is very flavorful
• Can be made in less than 5 minutes
• Is perfect for a quick meal or in Onam sadhya
• Can be served as a drink or soup
• Does not involve any grinding
• Is vegetarian and gluten-free

Check out other Indian main course recipes from my blog

Spinach Masiyal

Beetroot pulao

Curd rice

Ingredients for Moru Curry

Sour Curd

Make sure your curd or yogurt is sour. Otherwise, your Moru curry will taste bland.

Coconut Oil

No Kerala dish is complete without coconut oil for tempering. You can use any other neutral oil, but I strongly recommend using coconut oil for an authentic taste.

Small onion or Shallots

Shallots impart a wonderful flavor to this Moru Curry. If you only have big onions at home, you can use them instead, but the flavor won’t be the same.

Garlic

Garlic pairs well with shallots and give a flavor punch to this Moru Curry.

Ginger

Ginger aids in digestion and is used in many Indian recipes. It also adds a little heat without being overly spicy.

Mustard seeds

Mustard seeds are a staple in any South Indian cooking. It gives a nutty flavor. Use small or big mustard seeds interchangeably.

Cumin seeds

Jeera or Cumin seeds aid in digestion and give a wonderful flavor to all Indian dishes.

Curry Leaves

Curry leaves pair wonderfully with curd-based dishes. Do not skip it.

Red chilies

Another staple used in South Indian tempering; it adds flavor without adding too much spiciness to the food.

Green chilies

Green chilies add the necessary heat to Moru curry. Adjust it based on your spice preference.

Fenugreek seeds

Methi seeds or Fenugreek seeds balance the sourness of any dish they are added to. Don’t add more than the mentioned quantity as they can turn your food bitter.

Step-by-step method for making Moru curry

In a bowl, add the sour curd and whisk it well to remove lumps. Add a cup of water to it and mix well until combined. Keep it aside.

Heat a pan and add coconut oil to it. Once the coconut oil is hot, add mustard seeds. Once the mustard seeds crackle, add the fenugreek seeds and cumin seeds. Fry for 10 seconds and add the red chilies. Fry for 10 seconds and add some curry leaves. I like to tear the curry leaves for extra flavor, but it’s optional.

Add the finely chopped ginger and garlic pieces to it. Fry till they brown a little, say for about 15 seconds.

Add the roughly chopped shallots and fry for 15 seconds or so. The shallots must retain their crunch. So, take care not to overcook them in this step.

Add green chilies and turmeric powder. Mix well.

Reduce the heat and add the whisked curd-water mixture to the pan. Mix well and add salt. Keep cooking it on a low heat.

Keep mixing the moru curry every now and then to avoid curdling. When you start noticing steam coming from the top part of the curry, remove it from the heat. Do not let it boil as the moru curry will curdle and separate. If you’re using an earthen pot, judge the timing accordingly and turn off the heat a little earlier. The earthen pot continues to cook your food even after it has been removed from the stove.

How to serve Moru curry?

Serve it with a plate of steaming hot rice and a pappadam. I’ve served it with rice and brinjal stir fry. You can also enjoy it as a soup or as an after-lunch drink.

How to store Moru curry?

Mory curry tastes best when served fresh. You can however refrigerate it once it cools down completely. Reheat it on a low heat until it’s warm. I can’t emphasize enough, but do not let it boil.