Moru Curry: Tried This Spiced Buttermilk Curry From Kerala Yet?

It can be safely concluded that it is indeed one of the harshest summers to have hit the subcontinent in recent past. Summer arrived early, and in all its glory may we say. The intense heatwave is expected to linger for a while, and if the weather experts are to be believed it seems that there is no respite from this sweltering heat in the coming times too. It would be wise to spend most of your time indoors, and make the most of it with summertime delicacies. If you have grown up in a typical Indian household, you probably know the amount of emphasis that is laid on eating ‘seasonal’ food. If winter is the time to load up on energy-boosting, heavy foods like nuts, seeds, ghee, jaggery; summer is meant for foods that are cool and light on your tummy like buttermilk.  

The word ‘Moru’ in Moru curry refers to buttermilk. Now what is buttermilk you ask? Traditionally speaking, it is liquid that is left behind after you have churned the butter. This, thin fermented liquid is known to have several health benefitting properties and people of Kerala are well aware of its versatility too. From drinks to curry, buttermilk can be used for a variety of purposes. Moru curry is essentially a spiced buttermilk, bursting with goodness of curd, curry leaves, onions, chillis and grated garlic. Also known as Nadan Moru Curry, Moru Charu, Kachiya Moru or Pulissery, the curry is also served in the typical Onam Sadya.

That said, in summers, it is one of the most widely prepared dishes and is enjoyed during both lunch and dinner time. Equal parts soothing and tantalising, this chilly and tangy recipe is a hit among both kids and adults alike. Pair it with hot rice and you need little else to spruce up your meal. It is the ultimate comfort food that is sure to please.

Slurrp community member and popular homechef Alison shares her recipe. Try it at home and let us know how you liked it.  

Ingredients

• Curd - 2 cups
• Water - 2 cups
• Coconut oil - 2 tbsp
• Jeera /Cumin - 1/2 tsp
• Mustard seeds - 1 tsp
• Methi - 1/4th tsp
• Dry red chilli - 2
• Curry leaves - a few
• Grated Garlic - 1 tsp
• Grated Ginger - 1 tsp
• Green chilli - 2 slit
• Onions - 1 large sliced
• Turmeric - 1/2 tsp
• Salt as per taste

Method

1. Take a large bowl, add sour curd and water and whisk well(Butter milk ready) and keep aside.
2. Heat a pan, add oil, once hot, add jeera, mustard, methi, dry red chillies, curry leaves and sauté few seconds.
3. Add Ginger garlic, green chillies and onions and fry till soft and add turmeric powder and mix.
4. Turn off the heat and add prepared curd mixture and mix well. Do not cook else the curry will curdle.
5. Serve with warm steamed rice.