Friday, November 27, 2015

Moru Curry-Moru Kachiyathu-Seasoned Buttermilk Recipe Kerala Style

Moru Curry/moru kachiyathu/kachimoru is a very simple dish prepared with buttermilk and flavored with spices. It is a common dish in most malayali's home. It is absolutely delicious and very easy to prepare. When you do not have much time to cook or if you are tired, this moru curry comes to your rescue as it can be made in a jiffy. Moru Curry is served as a part of Onam sadya. Today we will learn how to make moru curry or spiced buttermilk following this easy recipe with step wise pictures.

Moru Curry-Moru Kachiyathu
Kerala Moru curry with rosematta rice

Kerala Moru Curry

Moru Curry

 Prep Time : 10 mins
 Cook Time : 10 mins 
 Serves: 5-6
 Recipe CategorySide Dish
 Recipe CuisineKerala

   Ingredients needed

   Thick Curd - 2  3/4 cup
   Water - 2 1/2 cup or as needed
   Salt needed

   For Grinding

   Grated coconut - 1 cup
   Turmeric powder/Manjal podi - 1/4 tsp
   Cumin powder/jeerakam - 1/4 tsp
   Fenugreek/Uluva - 1/4 tsp
   Shallots/Kunjulli - 2-3
   Green Chillies - 2

   For the Seasoning

   Coconut oil - 1 tbsp
   Mustard seeds/kadugu - 1 tsp
   Red Chillies - 2
   Shallots/Kunjulli - 2-3 thinly sliced
   Curry leaves/Karivepala - a sprig


Grind grated coconut, turmeric powder, cumin powder, shallots, green chillies and fenugreek seeds to a smooth paste adding little water and keep it aside.

moru curry recipe

Blend/whisk curd with water. The moru curry should be a little runny, so adjust water according to the thickness of the curd.

Add the ground paste to the buttermilk and blend it for a few seconds. Keep it aside.

Keep the ingredients needed for seasoning ready.

Moru Kachiyathu


Heat coconut oil in a kadai/pan on medium heat, add mustard seeds, when it splutters, add red chillies, curry leaves and shallots.

Saute until shallots turn golden brown. Reduce the heat to the lowest point and add the prepared buttermilk.

Seasoned Buttermilk Kerala Style

Add needed salt and keep stirring it on medium low heat. Once it is warm and a little frothy, turn off the heat. Do not boil it.

Muru curry is ready to be served with rice. I had it with Kerala rosematta rice and a vegetable curry. It was a filling, delicious and a simple lunch.

Notes - Bring curd to room temperature before use.

This moru curry can be stored in the refrigerator for 2 days. Warm it before use.

Check out more Kerala Recipes

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  1. Love all your recipes. And this one as well. My mm makes something similar minus coconut though called vedika vita morkuzhambu. Btw always wondered where did you get that shining kadai? Or do u use anything special to clean it to make it look new.

    1. Thank you so much for liking my recipes. You have the recipe for Vedika vitta mor kuzhambu .It is an instant mor kuzhambu (no onions). Regarding your question on Kadai - It is an idolium kadai . You can follow the method here, if the kadai is too bad - How to clean pots or just use steel wool and liquid soap to clean it.

  2. Thanks a lot. Will try vinegar to clean.

  3. Super! I try most of ur recipe. Love it.congrats ....

  4. Hii... luv ur recipes...congrtzzz...
    wish u all the best.....


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