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Moru Curry | Kerala Moru Kachiyathu

Moru means yogurt (buttermilk), Moru curry is a yogurt based curry tempered with spices. You can make this kerala style curry with coconut or without still it taste great. Detailed recipe for moru curry available with step by step pictures and video.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 129kcal


Moru Curry

  • 1 cup Curd | Yogurt Sour
  • Salt to taste
  • 1 cup Water
  • 1 Onion chopped finely
  • 1 Green chilli chopped finely
  • 1 tsp Ginger grated
  • 1 tsp Turmeric powder

For Tempering

  • 1 tbsp Coconut oil
  • 1 tsp Mustard seeds
  • 1 tsp Split Urad dal
  • ¼ tsp Fenugreek seeds
  • 1 Dry red chillies
  • 2 sprig Curry leaves
  • ¼ tsp Asafoetida

Moru Curry with Coconut

  • 1 cup Buttermilk | Moru
  • ½ cup Coconut
  • 1 tbsp Coriander seeds
  • 1 tsp Cumin seeds
  • 1 Green chilli
  • 1 tsp Mustard seeds
  • 1 tsp Turmeric powder
  • 1 sprig Curry leaves
  • 2 tbsp Coconut oil
  • Salt to taste


How to Make Moru Curry

  • Whisk together curd with salt, water till smooth.
  • Heat oil in a pan. Add in tempering ingredients and let them sizzle for a minute.
  • Add in onions, green chillies, ginger and saute till golden brown. Add in turmeric powder and mix well.
  • Now turn off the flame and pour in curd mixture and mix well.
  • Add in coriander leaves and mix.
  • Serve.

How to Make Moru Curry with Coconut

  • Grind coconut, green chilli, coriander seeds, cumin seeds, turmeric powder till smooth by adding some water.
  • Pour buttermilk in a kadai and heat the kadai. Don’t pour buttermilk in hot kadai they will curdle and split in to water and milk solids. Pour in the ground paste and mix well.
  • Season with salt and mix well. Let it simmer for 3 mins. Don’t let it boil over.
  • Now make tempering. Heat Coconut oil. Now crackle some mustard seeds and curry leaves.
  • Pour this over the gravy and mix well.
  • Serve hot with rice.



  • Make sure you turn off the heat when you pour in curd mixture to avoid curdling.
  • You can add any vegetables mentioned above in the curry.
  • Use sour curd for best taste. if your curd is not sour, you can add some lemon juice in the end.
  • Traditionally coconut paste is added in moru curry.


Serving: 1servings | Calories: 129kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 49mg | Potassium: 156mg | Fiber: 2g | Sugar: 4g | Vitamin A: 113IU | Vitamin C: 14mg | Calcium: 61mg | Iron: 1mg
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