Kerala Moru Curry (Butter Milk Curry with coconut) otherwise named Pulissery or Kachiya Moru, is a traditional dish of simple, tasty and seasoned yogurt. It is a very popular curry amongst Keralites. The dish goes well with white hot rice. I am sharing a simple moru curry which falls under everyday cooking menu with the awesome flavour of ground coconut. With Kerala moru curry you can enjoy a good hearty meal with any pickle as accompaniment. In this dish, ground coconut is added to yogurt and lightly heated before seasoning with mustard, red chillies and other ingredients. While heating Moru curry, care has to be taken that the moru is not boiled. Enjoy Kerala Moru Curry, an indispensable item, in all meals and Sadhyas in particular.
Ingredients
- 2 cups Buttermilk (Moru)
- ¼ of a Coconut, grated
- 3 – 4 nos. Shallots, cut into small pieces
- ½ tsp. Cumin Seeds
- 2 – 3 nos. Red Chillies
- ¼ tsp. Turmeric Powder
- 1 tsp. Mustard Seeds
- A pinch Fenugreek Seeds
- Curry leaves, a few
Method
- Grind together cumin seeds and grated coconut with turmeric powder.
- Pour this into a vessel and add curd or buttermilk along with salt and keep on a low flame.
- Keep stirring and let the buttermilk become warm. Do not let it boil.
- Heat oil in a pan.
- Splutter mustard seeds and add onions and sauté for a while.
- Add curry leaves, fenugreek and red chillies and sauté again.
- Add the butter milk mixture to this.
- Serve kerala moru curry with warm plain rice.
