Kerala Moru Curry (Buttermilk Curry) Mor Kuzhambu Recipe

South Indian

Kerala Moru Curry (Buttermilk Curry) Mor Kuzhambu

Mar 13, 2021 | Lijo Rocky Vadakedath |

436 views
4 shares
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.

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

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.
Boil 4 glasses of water, boil it for 2-3 minutes, keep it aside ( make sure it’s not too hot )
Take a pan, heat oil
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)
Add chopped onions, garlic & ginger silted green chillies, curry leaves, fry them until the onion turns light golden brown.
Add turmeric powder Add red chilli powder according to your liking
Turn off the heat
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)
Quickly add the lukewarm water that you boiled previously
Add salt according to your liking
Steer until everything is mixed properly
Your Moru Curry is ready to serve! Of course with rice & papadum J