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Moru Curry /Moru Kachiyathu /Seasoned Butter Milk

Moru Curry /Moru Kachiyathu /Seasoned Buttermilk is a simple curry prepared very frequently in most of the houses in Kerala. A curry made with curd is soothing to the stomach and helps in digestion. 
This is my mom’s all famous curry. It comes together fairly quickly and is one of my favorites. Like all mothers do, my mom’s make this often,  it’s a nice combination that goes well with white rice.There are many variations to this curry. The shallots, fenugreek, ginger, turmeric, curry leaves along with yogurt makes a fantastic combo. It also freezes beautifully for those nights that you’re just too tired to cook. I’m sure that just a few mom’s I know can relate to that.

Do try and Enjoy this simple and delicious curry !


Recipe for Moru Curry /Moru Kachiyathu /Seasoned Butter Milk

Ingredients :

Buttermilk /Beaten Sour Curd : 500 ml /1/2 lb (room temperature)
Ginger : 2 tsp (finely, chopped)
Shallots/Small onion : 2 nos (chopped)
Green chili : 3-4 or to taste (chopped)
Dry red chili : 2 nos
Turmeric powder : 1/2 tsp
Mustard : 1/2 tsp
Fenugreek : 1/4 tsp
Curry leaves : 1-2 sprig
Salt to taste
Coconut Oil /Cooking Oil : 1 tbsp or to temper the ingredients

Method of Preparation:

1. Mix the curd well to make it smooth. If you want add water as much you want.
2. Add water a little at a time blending it to keep it smooth
3. Heat oil in a pan & splutter mustard & fenugreek seeds.
4. Add dry red chili, chopped small onion, green chillies, chopped ginger, curry leaves, saute it for a minute.
5. Add turmeric powder & salt.Mix well.
6. Add buttermilk or well beaten sour curd and mix well.
7. Keep it on medium-low heat with continuous stirring till the mix foams up and rises again (Note : But never to the point of boiling)  if it boils the whole dish is ruined ,it has to be carefully done. It will take around 5-7 minutes.
8. Removing from fire, stir for a few more minutes.Serve with rice and Enjoy!

Notes : 

  • Use sour curd to get the right taste. It can be refrigerated for 3 days.
  • The buttermilk should be at room temperature, otherwise it may curdle.
  • To avoid curdling keep stirring continuously in one direction.
Check here for more Gravies & Curries.

Good Day All!
Sangeetha

5/5 (1 Review)
5/5 (1 Review)


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Comments

  1. lat says

    Hi Sangeeta, All my daily dishes are from kothiyavunu.com and through you, my cooking has improved like anything. Thanks a lot.
    Latha.

  3. sangeetha says

    Hi Unni, Thanks for trying from here. It could be because of too much heat or you did not stir it enough. You can avoid by stirring continuously in one direction and also buttermilk should brought to room temperature, before cooking!Hope you give it a try one more time and it works too.

    Cheers!
    Sangeetha

  4. unni.ags says

    hi sangeetha. this is a very tasty curry. i tried this. But some how the curd mixture is not foaming up. What could be wrong?

  5. sangeetha says

    You're welcome Jency! Thank you very much for trying recipes from here as part of your Onam menu. I’m so glad to hear you and your family enjoyed the recipes and that they turned out so well for you! Thanks for returning to leave a comment.Hope to see you around more!

    Cheers!
    Sangeetha

  7. Jency Varghese says

    Hi Sangeetha:

    We celebrated the Onam today….Most of all our dishes from kothiyavunnu.com…it was really fantastic…all enjoyed well….thanks a lot for sharing all here..

    Cheers..

  8. Divya says

    Hai,we are adding coconut,cumin seeds,one garlic together finely mixed and also tomato to the curd

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