Moru Curry Recipe: Moru curry is a traditional South Indian dish, particularly hailing from Kerala cuisine, that offers a quick and easy curry option made with seasoned buttermilk and spices. It’s a staple side dish for lunch and dinner, commonly served with boiled rice.
For those of us who rely on rice as a mainstay in our daily meals, having a simple and effortless curry to accompany it is essential. While coconut-based sambar and rasam are go-to options, there comes a time when we seek variety. Moru curry has recently made its way onto my list of preferred recipes, especially for weekend lunches. It conveniently combines the steps of mixing rice with curry and enjoying curd and pickle, offering both curry and curd rice in one dish.
Despite its simplicity, there are a few tips and suggestions to enhance the flavors of moru curry. Firstly, using sour curd or buttermilk is crucial for achieving a lip-smacking taste. Whisking the curd or buttermilk thoroughly before adding it to the curry base prevents it from curdling and ensures the desired consistency. Once the buttermilk is added, continuous stirring is essential to ensure proper mixing with the spices.
Ingredients: Moru Curry Recipe
- 2 cups thick curd/yogurt
- 1 cup water
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 1 dried red chili
- Few curry leaves
- 3 cloves garlic, sliced
- 1-inch ginger, finely chopped
- 1 chili, slit
- ¼ onion, finely chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon salt
Instructions: Moru Curry Recipe
- Firstly, whisk 2 cups of curd with 1 cup of water to form buttermilk.
- Now, in a large kadai, heat 1 tablespoon of coconut oil and splutter 1 teaspoon of mustard seeds, ¼ teaspoon of fenugreek seeds, 1 dried red chili, and a few curry leaves.
- Add 3 cloves of sliced garlic, 1-inch chopped ginger, 1 slit chili, and ¼ chopped onion. Saute slightly until the onions sweat.
- Further, add ¼ teaspoon turmeric powder and saute until the raw aroma is gone.
- Keeping the flame low, add the whisked curd (buttermilk) and stir continuously.
- Stir until the curd is combined well without reaching a boil.
- Now, add ½ teaspoon salt and mix well.
- Steam the moru curry without bringing it to a boil.
- Finally, enjoy moru curry with hot steamed rice.
Conclusion:
Moru Curry Recipe offers a delightful blend of flavors and textures, making it a favorite side dish for rice-based meals. With its simplicity and versatility, it adds a traditional touch to any South Indian meal. By following the tips and suggestions provided, you can easily prepare a delicious batch of moru curry to enjoy with hot steamed rice.
FAQs about Moru Curry Recipe
What is moru curry?
Moru curry is a traditional South Indian dish, particularly from Kerala cuisine, made with seasoned buttermilk and spices. It’s commonly served as a side dish with boiled rice for lunch or dinner.
Why is sour curd or buttermilk important for moru curry?
Sour curd or buttermilk enhances the taste of moru curry, giving it a lip-smacking flavor. It’s essential for achieving the authentic taste of this dish.
How do you prevent curd from curdling in moru curry?
Whisking the curd or buttermilk thoroughly before adding it to the curry base helps prevent curdling. Continuous stirring after adding the buttermilk also ensures proper mixing with the spices.
Can moru curry be reheated?
Yes, moru curry can be reheated gently over low heat. However, avoid bringing it to a boil as it may affect the texture and taste.
How long does moru curry stay fresh?
Moru curry stays fresh for about 2-3 days when stored in an airtight container in the refrigerator. It’s best enjoyed freshly made for optimal taste and flavor.
