Kerala Moru Curry With Coconut
Kerala moru curry (Butter Milk Curry with coconut) otherwise named Pulissery or Kachiya Moru, is a traditional dish of simple, tasty and seasoned yogurt, very popular in all Malayalee homes. The dish goes well with white hot rice. I am sharing a simple moru curry which falls under everyday cooking menu with the awesome flavor of ground coconut. With Kerala moru curry you can enjoy a good hearty meal with pappadom as accompaniment. Our Kerala Moru Curry is well illustrated in simple steps and can be prepared when you are short of time. In our 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 and boiling should be avoided. Enjoy Kerala Moru Curry an indispensable item in all meals and Sadhyas in particular. This moru curry is different from regular moru curry since it has coconut paste.
Ingredients
- Buttermilk(Moru)
- 1/4 of Grated Coconut
- 3-4 nos Small onions (cut into small pieces) Kunjulli
- 1/2 tsp Cumin seeds Jeerakam
- 2-3 nos Red chillies Kollamulaku
- 1/4 tsp Turmeric powder
- 1 tsp Mustard seeds
- Fenugreek seeds A pinch, Uluva
- Curry leaves A few
Instructions
- 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 saute for a while.
- Add curry leaves, fenugreek and red chillies and saute again.
- Add the butter milk mixture to this.
- :- Serve kerala moru curry with plain rice.
Notes
Please try Moru Curry with Kumbalanga and also Vellarikka Thoran
Tried this recipe?Let us know how it was!