South Indian

Kerala Moru Curry (Buttermilk Curry) Mor Kuzhambu

  Mar 13, 2021 |   Lijo Rocky Vadakedath |
  • 5 serves
  • 00h:10m prep
  • 00h:15m cook

Moru Curry / Mor Kuzhambu is a dish specifically from Tamil Nadu & Kerala.

Translation: Mor/Moru means Buttermilk in Malayalam & Tamil. Kuzhambu means Broth in Tamil.

The Tamil version of this dish has a lot of veggies in it & the Malayali version is fairly simple which is often prepared with no veggies. I am going to share the Malayali Version of Mor Curry Recipe with you guys today.

FYI: This is a healthy vegetarian dish that is rich in vitamin C, calcium and has very low cholesterol.

Currently, due to the Covid-19 Pandemic, I am working from home & have very little time for cooking on weekdays. I have recently started cooking on a regular basis. Moru Curry is a perfect dish that can be added to your daily lunch if you don't prefer spending much time in the kitchen & prefer simple food. This is a quick, tasty dish & can be prepared in 15 minutes.

My recipe is fairly simple & doesn't require much effort, time or any cooking expertise.

However, If you are a foodie, you can do more with this dish. You can customise your Moru Curry. You can make Yellow Cucumber Moru Curry, Bitter Gourd Moru Curry, Fried Okra Moru Curry.

I am a Lazy Cook. So I prefer the below mentioned simple Moru Curry Recipe with very minimal ingredients.

  • Curd 200 ml
  • 4 Glasses Of Water
  • 5-6 Garlic Cloves
  • 1 or 2 Onions According To Your Liking
  • 1 Green Chilli
  • Chopped Ginger - 1 Teaspoon
  • Chopped Garlic - 1 Teaspoon
  • Coconut Oil - 1 Teaspoon
  • Mustard Seeds - ½ Teaspoon
  • Cumin Seeds - ½ Teaspoon
  • Fenugreek Seeds
  • Turmeric Powder - ½ Teaspoon
  • Salt As Needed
  • Few Curry Leaves
Cooking Instructions
  1. Put the curd in the blender & blend it for 10 seconds, keep it aside. This blending makes sure there are no lumps in the curd.
  2. Boil 4 glasses of water, boil it for 2-3 minutes, keep it aside ( make sure it’s not too hot )
  3. Take a pan, heat oil
  4. Add mustard seeds, cumin seeds, fenugreek seeds to the oil, temper them. (Note: Adding dried red chilli while tempering is very much recommended, I'm not adding it as I don't have dried red chilli currently in my kitchen pantry)
  5. Add chopped onions, garlic & ginger silted green chillies, curry leaves, fry them until the onion turns light golden brown.
  6. Add turmeric powder Add red chilli powder according to your liking
  7. Turn off the heat
  8. Add the blended curd (Note: you can also make a paste of grated coconut, green chilli, cumin seeds in a blender & add to the curry to make it tastier)
  9. Quickly add the lukewarm water that you boiled previously
  10. Add salt according to your liking
  11. Steer until everything is mixed properly
  12. Your Moru Curry is ready to serve! Of course with rice & papadum J

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