Easy Nadan Moru Curry | Kerala Style Moru curry

Moru Curry /Moru Kachiyathu /Seasoned Buttermilk is a traditional Kerala-style curry made with buttermilk and spices. It’s a popular dish in Kerala cuisine and is known for its tangy and mildly spiced flavor. It is often served as part of festive meals like the Onam Sadya, a grand feast served during the festival of Onam.

Moru curry can be made with or without coconut. Here is how we make it without coconut. It is another quick recipe that anyone can make. Starting with freshly churned buttermilk as its base, the curry unfolds with the earthy warmth of mustard seeds, fenugreek seeds, and fragrant curry leaves.

Easy Nadan Moru Curry | Kerala Style Moru curry | Buttermilk curry

Moru curry can make with or without coconut. Here is how we make without coconut. Moru curry is buttermilk seasoned with Indian spices like garlic, ginger, cumin, green chillies, shallots curry leaves etc. It is another quick recipe that anyone can make. It is aromatic, tangy with mild spices.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Indian

Servings 20

Ingredients

  

• 2 Litre Yogurt
• 3/4 Litre Water
• 3 tbsp Cooking Oil
• 1 tsp Mustard Seed
• 2 tbsp shallot, thinly sliced
• 2 tbsp Garlic crushed
• 1 tbsp Ginger crushed
• 3 Green Chilli
• 1 string Curry leaves few
• 2 Whole dried red chilli
• 1 tsp Fenugreek Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Cumin 1 tsp
• 1 tsp salt
• 2 Plantain
• 2 tsp Kashmiri chilli powder
• 1 tsp whole fenugreek seed

Instructions

 

• Crush Garlic, Ginger and Cumin seeds
  
• Cook Plantain with salt, turmeric and chilli powder
• Add 750g of yogurt and 250ml of water to a blender and liquify for about 2 minutes and keep aside. You can adjust the water to consistency that you prefer.
• Add 3 tbs of oil to a non-stick pan and turn the stove to medium heat
• when the oil is warm, add the Fenugreek seed, wait until the fenugreek seed is light brown
  
• Add mustard seed and wait until most of the seeds popped, about 1 or 2 minutes. (It is recommended to cover the pan with a net, sot the popping seed won’t splatter the oil)
  
• Once the mustard seed is fried (popped), add red chillies, green chillies, crushed mixture (garlic, ginger, cumin), onion and curry leaves. Make sure the stove is on medium heat and stir continuously until the onion is golden brown.
  
• Once the onion start to get golden brown, reduce heat and add the following, kashmiri chilli powder, Fenugreek powder and Turmeric Powder. Stir for another minute.
  
• (Optional) Add cooked plantain or any other vegetables. Wait until it boil.
  
• Caution(Once add the yogurt you should try the best not to stop stirring else the yogurt will form in to curd and lumpy, consistency will be different)
• Add Yogurt and STIR CONTINUOUSLY. Rinse the container with 150ml water and add to it. Stir continuously and bring back to low-medium heat.
  
• Keep on stirring under low-medium heat until yogurt is really hot, never boil(Check the spoon for sign of steam coming off the spoon). Immediately remove from the stove and continue stir for another 5 minutes. Add salt to taste about 1 tsp
  
• Store in a glass container and keep it in the Fridge. It should stay fresh for about a week. Enjoy with Rice.
  

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What is Nadan Moru Curry?

Kerala style moru curry is a traditional dish from Kerala, a state in southern India. It’s a yogurt-based curry that can be made with or without coconut. The word “Moru” means “buttermilk” in Malayalam, the language spoken in Kerala.

To make moru curry, sour curd (yogurt) is whisked with water until it reaches a buttermilk-like consistency. Sometimes, traditional buttermilk obtained from churning butter is used instead. The curry is then flavored with spices like green chilies for heat, cumin for aromatic warmth, and ground coconut for flavor.

How to make Nadan Moru Curry/Pullisseri

Crush garlic, ginger and Cumin. Set aside

Add 3 tbs of oil to a non-stick pan and turn the stove to medium heat. when the oil is warm, add the Fenugreek seed, wait until the fenugreek seed is light brown

Once the mustard seed is fried (popped), add red chillies, green chillies, crushed mixture (garlic, ginger, cumin), onion and curry leaves.

Once the onion start to get golden brown, reduce heat and add the following, kashmiri chilli powder, Fenugreek powder and Turmeric Powder. Stir for another minute and reduce heat.

Add cooked plantain and boil for 5 minutes

Caution(Once add the yogurt you should try the best not to stop stirring else the yogurt will form in to curd and lumpy, consistency will be different)

Add Yogurt and STIR CONTINUOUSLY. Rinse the container with 150ml water and add to it. Stir continuously and bring back to low-medium heat.

Keep on stirring under low-medium heat until yogurt is really hot, never boil(Check the spoon for sign of steam coming off the spoon). Immediately remove from the stove and continue stir for another 5 minutes. Add salt to taste about 1 tsp

Store in a glass container and keep it in the Fridge. It should stay fresh for about a week. Enjoy with Rice.

You can find most of the ingredients online, click here to check it out.

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