Yogurt curry, Moru curry with ash gourd is a typical Kerala style quick curry to have with rice, made in most homes on a daily basis. Very flavorful yet mild in taste compensate for other fiery hot side dishes. In the traditional Kerala sadhya Moru Curry is made with buttermilk with any or no vegetable. This lightly spiced buttermilk curry is usually served as the last item along with a small serving of rice on the banana leaf.
WHAT IS YOGURT CURRY/ MORU CURRY?
A simple Kerala style runny dish that when mixed with rice holds it together. The combination of veggie when combined with the tartness of yogurt and creamy nuttiness of coconut. Moru curry / Moru kachiyathu is a very versatile dish that you can adapt to any type of cuisine. Okra, pineapple, ripe mango, tender green mango, drumstick, tomato Taro root, yam, Indian cucumber, green plantain, bitter gourd etc.are good for making this. More curry links given below
Why you should try this recipe?
An easy curry to make with very little ingredients when you run out of regular options.This soothing mild curry goes with any type of cuisine when you want a light meal. BEST SUMMER SIDE DISH with spicy sides and rice.
- TASTE: The cooling yogurt sauce is really delicious. Elevated by the fragrance of coconut oil. The flavor of fresh ingredients stands out in this recipe.
- TEXTURE: The soft cooked veggie with creamy yogurt and coconut combination is really awesome.
- TIME: It only takes 10-15 minutes only to make this curry.
- EASE: Uses ingredients that are easily available and most veggies of your choice could be used. Can be made year round with available ingredients.
Ingredients :
Every household a few preferred ingredient mix for this Kerala Moru Curry. small onion fried along with tempering adds a special taste. Ginger or garlic could be added while grinding. Vegetable combinations like drumstick, tomato green mango,raw plantain etc also. tastes good.
Traditionally For Kerala sadhya a no onion no garlic Moru Curry is served.
Easy moru curry steps :
- Remove the thick green peel and the seeds in the core of the ash gourd. Then cut it into 1 inch cubes.
- Cook the ash gourd only until translucent else it will turn into a pulp quickly and disappear into the curry.
- Do not let the curry boil when you see the first bubble switch off heat and remove the pan from the stove. Too much heat will split the coconut and yogurt mixture. The water will start separating and form another layer.
Prevent Curdling in Moru Curry :
- Temperature Control: Always cook Moru Curry on low heat to avoid curdling the yogurt / buttermilk.
- Use Fresh Ingredients: Fresh coconut and curry leaves enhance the flavor of the curry.
- Adjust Consistency: The curry should be of a medium-thin consistency. You can adjust it by adding more or less water.
- Serving Suggestion: Moru Curry pairs well with rice and traditional Kerala sides like thoran or pickle.
Other yogurt based recipes :
Curries :
- Okra in yogurt
- Pineapple curry with yogurt
- Ripe mango curry with yogurt
- Taro root curry, Yam curry
- Bittergourd curry
Yogurt based desserts :
- Strawberry yogurt pudding
- Bhapa doi (Baked yogurt pudding)
- Mango flavored yogurt (Amrakhand)
Yogurt drinks :
- Sambharam - spiced
- Sweet mango lassi
Yogurt Curry | Moru curry
Ingredients
- 250 gms Ash gourd
- 1/2 cup Grated coconut
- 1 cup Yogurt
- 1/2 tsp Turmeric powder
- 1/4 tsp Chili powder
- 1 tsp Cumin seeds
- 1/2 tsp Fenugreek seeds roasted
- 2 Green chili
Seasoning
- 1 tsp Mustard seeds
- 2 Red chili
- 2 sprigs Curry leaves
- 1 pinch Fenugreek seeds
- 2-3 tsp Coconut oil
Instructions
- Remove the thick green peel and the seeds in the core of the ash gourd. Then cut it into 1 inch cubes.
- Grind the grated coconut, yogurt and cumin seeds to a coarse consistency.
- Cook the ash gourd pieces with slit green chilies turmeric powder, chiili powder, salt adding half cup water. Cook only until the pieces turn translucent. Reduce heat add the ground coconut mixture. Stir gently until combined.
- Allow this mixture to warm up and you see the first bubble switch off heat and remove the pan from the stove.(This prevents over boiling and splitting of yogurt)
- Heat coconut oil in a small pan. Add mustard seeds, when it splutters add the fenugreek seeds allow it to slightly brown up then add the red chilies cut into pieces. Add curry leaves too. Allow it to crisp up. Pour the entire thing on to the curry. Cover and keep aside. Stir the curry once just before serving.
Notes
- Cook the ash gourd only until translucent else it will turn into a pulp quickly and disappear into the curry
- Do not let the curry boil when you see the first bubble switch off heat and remove the pan from the stove. Too much heat will split the coconut and yogurt mixture. The water will start separating and form another layer.
I hope you will add this South Indian Buttermilk Curry to your Onam Recipes and give it a try.
Meena
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Chinnamma Koshy
Ulliyum veluthuliyum onnum idathe njaan iduvare moru curry unadakitilla. Idu super ayitund.
elephantsncoconuttrees
Thank you Chechi.