Moru curry

                                                  

Moru is a yogurt-based traditional curry of Kerala. It is also called kachiya moru or pulisserry. Moru is a staple item for sadya as well as daily rice meals. It is appealing to all age groups, including small children. It is very easy to prepare - all you need is yogurt and coconut or coconut milk. 

Moru curry was my mom’s favorite item. During my childhood, there was no lunch in my house without moru curry! We didn’t have to buy yogurt because we had three cows. All of these are my sweet memories, so whenever I make moru curry I get a nostalgic feeling. I am sure that once you make this curry you will also enjoy it. This recipe is for plain moru curry. Moru curry can also be prepared by adding ashgourd, pineapple, or ripe mango. Do check out my recipes for pineapple pulisserry and Mampazha pulisserry.

Ingredients

Full-fat yogurt*, 1 ½ cups

Mineral water, ½ cup

Thick coconut milk**, ¼ cup

Turmeric powder, ½ tsp

Homemade cumin powder, ½ tsp

Fenugreek powder, ¼ tsp

Salt, 1 tsp

Seasoning

Coconut oil***, 1 ½ tbs

Mustard seeds, ½ tsp

Shallots (sliced), 5 nos.

Curry leaves, a few

Whole dry red chili, 1 no.

-OR-

Green chili, 1 no.

Chili powder, ¼ tsp

Notes:

*Slightly sour yogurt is good for making moru curry. If it is not sour, leave it outside for three hours.

**Extract coconut milk from a whole coconut using a juice extractor or blend and strain freshly grated coconut. If you do not have coconut milk, make a smooth paste from 1 ½ tablespoons of coconut milk powder and 2 tablespoons of water. Otherwise, grind 4 tablespoons of freshly grated coconut to a fine paste by adding 1 tablespoon of water.

***Coconut oil is used for an authentic flavor.

Preparation

• Add yogurt into the blender along with water, coconut milk, turmeric, cumin powder, and fenugreek powder. Blend for three seconds, then transfer to a bowl. Add salt and mix.
• Heat oil in a pan and add mustard seeds. Once it pops, add shallots, curry leaves, and chili. Saute until the shallots turn brown. Add chili powder and saute for one second, then add yogurt mix.
• Heat the yogurt by stirring continuously. Once you notice steam from the curry, switch off the flame and stir for one more minute (never boil it; boiling can curdle this curry). check salt.

Your moru curry is ready. Enjoy with rice and vegetables or fish curry.

Thank you!