Moru Curry (Spiced Buttermilk Curry - Kerala style)

 

          Moru Curry or Spiced Buttermilk curry is a simple Kerala style recipe that goes best with steamed rice, papad and some pickle. It also goes by the name of Moru Kachiyathu. This yummy dish is a part of a Sadya meal. Yoghurt is the main ingredient and it is ideal during summer for its cooling effect. 

          It is almost similar to a North Indian Lassi, but with some tempering. This is a very quick and an easy to make recipe where buttermilk is seasoned with few basic ingredients like onion, ginger, garlic, chilies and curry leaves. So do give it a try and enjoy this regional  delicacy. 

• 1 cup yoghurt, well beaten
• 1 tbsp. oil 
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• pinch of fenugreek seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1/2" ginger, chopped
• 2-3 garlic cloves, chopped
• 1-2 green chilies, slit
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder (opt)
• 1 tsp. coriander leaves, chopped

         Heat oil in a pan and temper with the mustard seeds. After it stops spluttering, add the dry red chili, cumin seeds and fenugreek. Sauté for just a few seconds.

         Now add the onion, ginger, garlic, curry leaves and green chilies. Stir fry till translucent.  Add all the dry spices and give it a stir.

         Then immediately add the yoghurt and 1 cup water. You may add more or less water, depending on the consistency desired.

          Mix well and once the curry gets heated, switch off the flame. Do not let it come to a boil as it may split. 

         Garnish with coriander leaves and serve with steamed rice, papad, pickle and any side dish for a comfort meal.