Mor Curry | Kerala style Moru Kachiyathu | Butter Milk Curry

Mor Curry is a common dish in any Malayalee household. This seasoned butter milk curry is a perfect accompaniment to rice.  There are different varieties of Mor Curry commonly made in Kerala, but this one is very simple, easy to make and yet very tasty.  Followed by Parippu, Mor curry is usually served in  the Onam Sadhya.  This spiced Mor curry is bundled with lot of flavors coming  from our favorite ingredients - Ginger, Garlic, Green Chili, Shallots, Curry Leaves and Coconut Oil. This Kuzhambu can be made in just 15 minutes. Serve this with hot rice, any Thoran and Pappad as an accompaniment

SEE Also : Onam Sadhya Recipes 

Tips to make this tasty Buttermilk Curry

1. Do not boil the Mor curry. The butter milk will curdle. Cook the butter milk in low flame and as soon as it gets hot, please switch off the flame.
2. Also when adding the butter milk to pan, please make sure that its not very hot. Otherwise, the butter milk will get curdle right away.
3. I recommend to use fresh butter milk / yogurt. But you can also make this with sour yogurt / buttermilk
4. Coconut oil is recommended to get the traditional taste
5. You can make this recipe with coconut as well (refer below for the variations).

Variations in making Mor Curry

1. With Raw Mango & Cucumber - Manga Vellarikai Mor Kuzhambu, a delicious yogurt curry enriched with sour mangoes and cool cucumbers.
2. Paruppu Urundai Mor Kuzhambu - The steam cooked dal dumplings are then added to the Mor Kuzhambu. It's served as a Curries.
3. Kumbalanga Pulissery - Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. Pulissery (or Pulisseri) is a yogurt based kuzhambu which is flavored with coconut paste and spices. In this recipe, Kumbalanga (ashgourd) will be added.
4. Bonda Morkuzhambu - Bonda Morkuzhambu or Morkuzhambu with vada is a wonderful dish which is served with hot steaming rice. The morkuzhambu preparation is the same conventional way.
5. Pulissery - This Mor kuzhambu (Pulissery) is a variation  made in Kanyakumari district and in Nagercoil.  Nagercoil is in the border of Kerala.
6. MorKuzhambu - Mor Kuzhambu is a very simple, yummy and traditional kuzhambu variety made using yoghurt. It's integeral part of Tamil cuisine. This Kuzhambu usually made with Vendakkai (Okra) / Ashgourd (Poosanikkai) / or even without any vegetables.

Recipe card

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Mor Curry | Kerala style Moru Kachiyathu | Butter Milk Curry

Course: Kuzhambu

Cuisine: Indian, Kerala, South Indian

Equipments Needed

• Heavy Bottomed Pan

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 people

Calories: 153kcal

Author: Sowmya Venkatachalam

Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri is a simple and tasty traditional recipe from Kerala, India. It is a mild spicy curry with yogurt and some spices. This will be usually served as part of Onasadya (Onam Menu).  There are many variations in making Mor curry (with coconut / with vegetables), but in this recipe we follow the simple and traditional method. This is one of the quickest and easy recipe but with abundant flavor and taste.

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Ingredients

• ▢ 1 cup Curd (Plain Yogurt) Thick Yogurt if available
• ▢ 1 cup Water
• ▢ 1 tablespoon Coconut Oil
• ▢ 1 teaspoon Mustard seeds
• ▢ 1 teaspoon Cumin Seeds
• ▢ ¼ teaspoon Fenugreek seeds
• ▢ 10 nos Shallots / Baby Onions peeled, finely chopped
• ▢ 1 teaspoon Ginger finely chopped
• ▢ 2 nos Garlic cloves peeled, finely chopped
• ▢ 4 nos Green Chili slit vertically
• ▢ 2 nos Red Chili
• ▢ 1 sprig Curry leaves
• ▢ 1 teaspoon Salt adjust to your taste

Instructions 

• ▢
  Take one cup of thick curd (Yogurt). Add one cup of water and beat/whisk the mixture until we get semi-thick butter milk. (adjust the water quantity  based on the thickness of the curd)
  
• ▢
  Take the coconut oil in a heavy bottomed pan. When the oil is hot add Mustard seeds. Once the Mustard seeds starts sputtering add the fenugreek seeds and cumin seeds. Allow it sputter.
  
• ▢
  Add torn Red Chili along with few curry leaves. Give it a good mix.
  
• ▢
  Next, add slit green chili and finally chopped ginger and garlic. Saute them for a minute. Make sure that the flame is medium.
  
• ▢
  Now add chopped shallots to the pan.
  
• ▢
  Saute the shallots till its translucent. Switch off the flame.
  
• ▢
  Add the prepared butter milk along with salt and pinch of turmeric.  Stir well.
  
• ▢
  Now switch on the flame, cook the Mor Curry in low flame for 2-3 minutes. Stir it continuously to make sure that the buttermilk is not splitting (curdling).  Once the butter milk is hot, switch off the flame. Do not bring it to boil
  
• ▢
  Serve the Morcurry with a hot rice.
  

Video

Nutritional Info

Nutrition Facts

Mor Curry | Kerala style Moru Kachiyathu | Butter Milk Curry

Amount Per Serving (1 cup)

Calories 153 Calories from Fat 101

% Daily Value*

Fat 11.2g17%

Cholesterol 12mg4%

Sodium 14.6mg1%

Potassium 75.5mg2%

Carbohydrates 5.2g2%

Fiber 1g4%

Protein 3.7g7%

* Percent Daily Values are based on a 2000 calorie diet.

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Method to make Kerala style Moru Kachiyathu with step by step Pictures

• Take one cup of thick curd (Yogurt). Add one cup of water (adjust the water quantity  based on the thickness of the curd) and beat/whisk the mixture until we get semi-thick butter milk.

• Take the coconut oil in a heavy bottomed pan. When the oil is hot add Mustard seeds. Once the Mustard seeds starts sputtering add the fenugreek seeds and cumin seeds. Allow it sputter.

• Add torn Red Chili along with few curry leaves. Give it a good mix.

• Next, add slit green chili and finally chopped ginger and garlic. Saute them for a minute. Make sure that the flame is medium.

• Now add chopped shallots to the pan. Saute the shallots till its translucent.

• Now the shallots are translucent, switch off the flame.

• Add the prepared butter milk along with salt and pinch of turmeric.  Stir well.

• Now switch on the flame, cook the Mor Curry in low flame for 2-3 minutes. Stir it continuously to make sure that the buttermilk is not splitting.  Once the butter milk is hot, switch off the flame. Do not bring it to boil

• Serve the Morcurry with a hot rice.