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Mor Curry | Kerala style Moru Kachiyathu | Butter Milk Curry
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4.67 from 6 votes

Mor Curry | Kerala style Moru Kachiyathu | Butter Milk Curry

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Kuzhambu
Cuisine: Indian, Kerala, South Indian
Servings: 4 people
Calories: 153kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • 1 cup Curd (Plain Yogurt) Thick Yogurt if available
  • 1 cup Water
  • 1 tbsp Coconut Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Fenugreek seeds
  • 10 nos Shallots / Baby Onions peeled, finely chopped
  • 1 tsp 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 tsp Salt adjust to your taste


  • 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.


Serving: 1cup | Calories: 153kcal | Carbohydrates: 5.2g | Protein: 3.7g | Fat: 11.2g | Cholesterol: 12mg | Sodium: 14.6mg | Potassium: 75.5mg | Fiber: 1g