Moru curry is Butter milk curry which is a famous and traditional recipe of Kerala. Moru in Malayalam refers to curd or yogurt. It is usually prepared with vegetables like ash gourd, yam, raw plantain, yellow cucumbers etc. Moru curry is very simple and easy recipe which is at the same time very tasty too.
Moru curry is a very common recipe of keralites and all the Malayalees across the globe. It is tangy and mildly spiced. This curry requires very few ingredients and can be prepared within few minutes.
Moru curry is prepared by cooking ash gourd with turmeric. It is then mixed with ground coconut paste and curd/butter milk. Use sour curd for a tangy curry. Make sure you add curd at last and do not boil it. The curry is seasoned with mustard, broken red chillies, methi seeds and curry leaves. It tastes good with rice especially red rice (kerala red rice).
For more Kerala style veg recipes check: kerala veg sambar, ulli theeyal, ulli sambar, kadala curry, rice puttu, gothambu puttu (wheat puttu), idiyappam, unniyappam, pazham pori, paal appam, kappa Puzhukku, red coconut chutney, Sharkara payasam, eggless christmas fruit cake.
You will also like Kerala style non-veg recipes: Ayla fish fry, karimeen fry, Malabar chicken curry, avoli fish curry, chicken chilli roast, kerala chicken curry, varatharacha Kozhi curry, kerala style mutton curry, kerala mutton fry.
To cook vegetables:
1 cup ash gourd, chopped (can use other veggies too-ref notes)
¼ tsp turmeric powder
½ tsp red chilli powder
1 cup coconut, grated
½ tsp Jeera/cumin seeds
1 clove garlic (opt)
1 cup sour curd
1 tsp mustard seeds
¼ tsp methi seeds/powder
2-3 broken red chillies
1 or 2 green chilli slit lengthwise (opt)
Curry leaves, few strands
Water, as needed
Salt, to taste
2 tsp coconut oil
- In a mixer jar, add grated coconut along with jeera seeds and garlic clove (opt). Grind to smooth paste by adding little water. set aside.
- In a bowl, add curd and whisk it well. if the curd is thick, add little water and whisk to make it smooth.
- Peel ash gourd skin and chop them into medium pieces. In a heavy bottomed vessel, add 1/2 cup water along with ash gourds, turmeric powder, red chilli powder and little salt. Cook on a low-medium flame till done.
- Once the vegetable is cooked, add ground coconut paste to it and mix well. Keep the flame on medium and bring it to boil. Add salt to taste.
- Now, add whisked curd and stir well. You can add little water and adjust the consistency of the curry. Bring the curry just to boil and switch off the flame. Do not boil after adding curd.
- Heat a pan/tadka pan on a medium flame and add coconut oil. Once the oil is hot, add mustard seeds and allow it to splutter. Now add methi seeds, broken red chilli, slit green chilli (opt) and curry leaves. Pour this hot seasoning on the prepared moru curry and cover it with a lid for few minutes.
- Serve Moru curry with hot steamed rice.
- Moru curry can be prepared with other vegetables like, yam, yellow cucumbers, raw plantain, raw jackfruit, jackfruit seeds, lady finger etc.
- Adding garlic cloves is completely optional. Traditionally garlic is not used in the curry.
- You can also add green chillies along with ash gourd and cook.
- You can use thick butter milk too.
- Also, you can grind curd along with coconut and jeera too.
- Do not boil the curry after adding curd.
- Adding sour curd makes the curry more tasty.
- Coconut oil gives a nice flavor and aroma to the curry. If you do not prefer using coconut oil, can use any other cooking oil too.
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