Go Back
–+ servings
Print Recipe
3.45 from 9 votes

Moru Curry (Moru Kachiyathu/ Kerala Style Seasoned Buttermilk)

Buttermilk seasoned with shallots, ginger and spices. This is a very easy and yummy curry which can be made in no time.  It is a must side dish with rice at any house in Kerala.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: kerala
Servings: 4 serving
Calories: 32kcal
Author: Jane Jojo

Ingredients

  • 2 cups Indian Curd (Yogurt)
  • ¼ teaspoon mustard seed
  • 5 Dried Red Chilly
  • 1 sprig curry leaves
  • 6 Shallots (Small Onion)
  • ½ tablespoon ginger (chopped)
  • ½ teaspoon garlic (chopped)
  • ¼ teaspoon fenugreek powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon chilli powder
  • coconut oil

Instructions

  • Prepare buttermilk - Mix curd and water in a mixi using pulse mode.  Water quantity depends on the thickness of the curd and the consistency of moru curry that you need. For the set curd or thick curd of 2 cups, you might need around ½ cup water. It's the best if yogurt has sour taste.
  • Heat oil in pan. Splutter mustard seeds. Following that, add dried red chilli and then curry leaves.
  • Add chopped shallots, ginger and garlic.
  • Once it's sauteed, add fenugreek powder, turmeric powder and chilli powder. Mix well and saute for a minute. Add oil if needed.
  • Add the buttermilk with salt on low flame. Heat gently for 5 minutes, stirring in between. Do not boil, as buttermilk may curdle. Use at room temperature.

Notes

  1. Use slightly sour curd for the best flavor. If the curd is too fresh, leave it out for a few hours before cooking.
  2. Whisk the buttermilk well until smooth. This prevents lumps and keeps the curry light in texture.
  3. Strain the buttermilk if it looks grainy. This gives the curry a silkier finish.
  4. Cook on a low flame after adding buttermilk. Stir gently and never let it boil hard, as high heat can cause curdling.
  5. Balance the seasoning carefully. Adjust salt according to the sourness, add more green chilli for heat, and use turmeric for color.

Nutrition

Serving: 264g | Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 144mg | Fiber: 1g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 14mg | Calcium: 19mg | Iron: 1mg