Moru curry, also called Moru kachiyathu is a seasoned buttermilk from Kerala. This easy, straightforward, comforting Kerala type curry is mild, tangy and fragrant. If you’re new to Kerala delicacies, this is among the best curries you may make, prepared underneath 20 minutes. I’ve share a model with out coconut, garlic and onion.
In Kerala, this can be a staple in on a regular basis meals and is usually a part of competition meals like Onam Sadhya.
Check out my Mambazha puliserry recipe and Vellarikka kichadi recipe on this web site.
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Ingredients
Here are the components wanted to make Moru Curry.
- Curd – Plain Yogurt – I used contemporary home made curd.
- Turmeric powder – For color
- Coconut oil – Main flavour in any Kerala dish
- Mustard seeds – For tempering
- Fenugreek seeds – Adds flavour for the dish
- Dry purple chilli – Spice and flavour
- Green chilli – For spice and flavour
- Ginger – Adds flavour to the curry
- Asafoetida – Since I make it no onion no garlic moru curry, I like so as to add some asafoetida
- Curry leaves – Imparts an exquisite aroma with coconut oil
- Salt
See recipe card beneath for portions.
Instructions
Let’s see how one can make Moru Kachiyathu
- Heat a vessel with oil and splutter mustard, fenugreek seeds firsly. Then add dry purple chilli, adopted by inexperienced chilli, ginger, curry leaves, asafoetida and turmeric.
- Give it a fast combine. Let the warmth be low. Mine was bit scorching, so color acquired darkish. Make certain you retain the flame in low.
- Beat the curd till easy with a whisk.
- Then add 1 cup water and blend totally.
- Add to the temperings and blend in low warmth. Do not enhance the warmth.
- Keep stirring till it’s heated.
- Add to the temperings and blend in low warmth. Do not enhance the warmth.
- Keep stirring till it’s heated.
Serve this as a part of a Banana leaf meal with steamed rice, thoran/ poriyal alongside pappadum, pickle.
Substitutions & Variations
- With coconut – You could make it simialr to puliserry with coconut.
- Add kumbalanga (Ash gourd) cubes (cooked with salt) for Kumbalanga moru curry.
- Asafoetida – Add 2-3 crushed or finely chopped garlic as an alternative of asafoetida. This provides great flavour.
- Small onion – You can add finely sliced pearl onion (Indian shallots) whereas tempering. Saute till it’s golden in color.
Equipment
Use whisk to easily beat the curd.
Always use non reactive metals to make moru curry. Avoid brass, bronze cookware primarily.
Storage
You can refrigerate moru curry for 3-4 days. Reheat with out boiling.
Top Tip
Do not let the moru curry boil. It will break up as there isn’t a binding agent. Just warmth it up and change off.
Beat curd effectively easily, in any other case, it should break up whereas heating.
You can add extra water in the event you like thinner moru kachiyathu.
After tempering, flame ought to be low.
FAQ
Moru curry is made up of Moru, buttermilk as predominant ingredient. (Indian curd, whisked and diluted with water). This curry be made with or with out coconut.
Yes, we will add ginger and garlic to moru curry. Some areas keep away from it, particularly for festivals like Onam.
Recipe card
Moru Curry Recipe | Moru Kachiyathu
Moru curry, also called Moru kachiyathu is a seasoned buttermilk from Kerala. This easy, straightforward, comforting Kerala type curry is mild, tangy and fragrant.
Ingredients
- 1 cup Curd
- 1 cup Water
- Salt
To mood
- 1 tablespoon Coconut oil
- ¼ teaspoon Mustard
- â…› teaspoon Fenugreek seeds
- 1 inch Ginger Julienne
- 1 Red chilli torn to items
- 2 Green chilli slit
- 1 Sprig Curry leaves
- ¼ teaspoon Turmeric
- 1 pinch Asafoetida
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Instructions
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Heat a vessel with 1 tablespoon Coconut oil and splutter ¼ teaspoon Mustard, ⅛ teaspoon Fenugreek seeds firsly. Then add 1 Red chilli, adopted by 2 Green chilli, 1 inch Ginger, 1 Sprig Curry leaves, 1 pinch Asafoetida and ¼ teaspoon Turmeric.
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Give it a fast combine. Let the warmth be low. Mine was bit scorching, so color acquired darkish. Make certain you retain the flame in low.
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Beat the 1 cup Curd till easy with a whisk.
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Then add 1 cup Water and blend totally.
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Add to the temperings and blend in low warmth. Do not enhance the warmth. Keep stirring till it’s heated.
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Finally add Salt and blend effectively to dissolve. Switch off the warmth. Moru curry is prepared.
Video
Notes
- Do not let the moru curry boil. It will break up as there isn’t a binding agent. Just warmth it up and change off.
