Moru Curry Recipe: Ttraditional south indian curry recipe made with seasoned buttermilk and spices. It is a common day-to-day curry recipe served as a side dish to rice for lunch and dinner. This recipe is primarily from Kerala cuisine or Malayalee recipes and is served with boiled rice.
South Indian recipes primarily deal with curry recipes that are intended to be served as a side dish to rice. It primarily consists of sambar or rasam recipes, which account for a large portion of it. However, there are other types of curries made with yoghurt, one of which is moru curry recipe.
Rice has been our staple food as South Indians, and it is very common for my lunch and dinner on a daily basis. However, with plain rice, a simple and easy curry, sambar, or rasam recipe is required as a side dish. I usually end up making a coconut-based sambar with a variety of vegetables or a simple udupi rasam or pepper rasam. However, I quickly become bored with these recipes and seek out other traditional recipe collections. Moru curry is a recent addition to my list, and I usually make it for my weekend lunch. My rice meal is a two-step process that begins with rice and ends with curd and pickle. Moru curry combines these two steps, yielding curry as well as curd rice.
Although the moru curry recipe is extremely simple and straightforward, I’d like to offer some tips and suggestions. First and foremost, for a mouthwateringly delicious curry, I highly recommend using sour curd or buttermilk. In fact, for any curd-based curry recipe, you should use sour curd or yoghurt. Second, thoroughly whisk the curd or buttermilk before adding it to the curry base. Otherwise, it will curdle and you will not achieve the desired consistency. Finally, once the buttermilk has been added, continue to stir it so that it properly mixes with the spice.
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Moru Curry Recipe
- 2 cups cup curd / yogurt (thick)
- 1 cup water
- 1 tbsp coconut oil
- 1 tsp mustard
- 1/4 tsp methi / fenugreek seeds
- 1 dried red chilli
- few curry leaves
- 3 clove garlic (sliced)
- 1 inch ginger (finely chopped)
- 1 chilli (slit)
- 1/4 onion (finely chopped)
- 1/4 tsp turmeric
- 1/2 tsp salt
- To begin, combine 2 cups curd and 1 cup water to make buttermilk.
- Heat in a large kadai now 1 tablespoon coconut oil, sputter 1 teaspoon mustard, 1/4 teaspoon methi, 1 dried red chilli, and a few curry leaves
- Now add 3 garlic cloves, 1 inch ginger, 1 chilli, and 1/4 onion.
- Sauté until the onions sweat slightly.
- Add 1/4 teaspoon turmeric and sauté until the raw aroma is gone.
- Keeping the flame low, add the whisked curd (buttermilk) and continue to stir continuously.
- Stir until the curd is well combined but not boiling.
- Now stir in 1/2 teaspoon salt.
- The moru curry should be steamed rather than cooked.
- Finally, serve moru curry alongside hot steamed rice.
- First, thoroughly whisk the curd; otherwise, it may curdle.
- If your curd (or yoghurt) doesn’t taste sour, leave it at room temperature for 2 to 4 hours until it does. The curd should be sour rather than rancid or spoiled. You should be able to tell the difference by the smell, with good curd smelling slightly sour and astringent.
- Also, adjust the amount of chilli to your liking.
- Additionally, cook the curry on a low heat to avoid curdling.
- Finally, moru curry recipe keeps for a week in the refrigerator.
Can I prepare this curry ahead of time?
Because Moru Curry is made from curd, I recommend eating it fresh. I would strongly advise against making it ahead of time. Freshly cooked food is always valued in Indian food culture and practises. Food that is served hot or warm after it has been cooked is beneficial to one’s health.
How should Moru Curry be prepared?
Moru Curry or pulissery is frequently served with steamed rice and can be garnished with fresh coriander (cilantro) leaves. I also like to include cooked chopped vegetables in mine. In any case, you’re going to love it.
What other vegetables are there?
I couldn’t find ash gourd, taro, or malabar cucumber.
In this recipe, you can easily substitute your favourite vegetables. Zucchini or summer squash could be used in place of the ash gourd and malabar cucumber, and potato could replace the taro. Pumpkins or winter squash, bell peppers, leafy greens like kale or spinach, or drumstick leaves are all good options.
Is it possible to make this curry without using coconut?
Certainly. If you don’t like the flavour of coconut or are allergic to it, simply leave out the coconut paste. Gently heat the buttermilk through before adding the fried tempering ingredients. In the tempering, add half a teaspoon of chopped green chilies and cumin seeds. During the tempering step, you can substitute ghee or a neutral oil for the coconut oil.
Is it possible to make my own buttermilk for use in Pulissery?
While our recipe uses curd (yoghurt) whisked with water to approximate buttermilk, you can substitute 2 cups of real buttermilk obtained from the buttermaking process.
How does one go about making a Moru?
Moru curry image result
How to Make Spiced Buttermilk or Neer Mor
In a blender or grinder jar, combine 1 cup curd.
1 teaspoon roughly chopped ginger, 1 chopped green chilli, and 6 to 7 curry leaves
As needed, season with salt.
1 cup of water
Blend until smooth.
then 2 tablespoons finely chopped coriander leaves
Moru curry has how many calories?
Mor kuzhambu has 153 calories per serving. Carbohydrates account for 21 calories, proteins for 15 calories, and the remaining calories (101 calories) come from fat.
If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes.