Nadan Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri (Butter Milk Curry with coconut ground paste Kerala Style)

Moru Curry/ Moru Charu/ Kaachiya Moru / Pullisseri (Butter Milk Curry with coconut ground paste) is a simple and tasty traditional recipe from Kerala, India. It is a mild spicy curry with yogurt, coconut and some spices. Moru Curry is an important recipe for Malayalee’s for their daily menu. They normally served it as a watery side dish (ozhichu Curry) with boiled rice and any spicy meat or vegetable dish. It is an essential part of Onam and Vishu Sadya, keralites feasts. In Sadya menu, it will be served at the end of the meal because this healthy curry aids easy digestion.
For me, it is a favorite and unavoidable dish from my childhood. I always heard from mom that I ate more rice whenever she prepared moru curry and konju avial or unakka Konju chammanthi or any thoran ( stir fry). Now days also no big changes in that practice 😉 😀 yeah! I am in love with that taste combo, it tastes awesome! In my college days I had a close friend named Gayathri, knowing my moru kothi (greed) she used to bring lunch box daily with her mom’s sumptuous moru curry in a small bottle. That time her house had dairy cattle so butter milk was easily available in her home. Hmm..I am really missing my Gayathri Kutty and her sweet company 🙁

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In Kerala, they prepare moru curry in different ways such as moru curry with coconut or without coconut, moru curry with vegetables like vellarikka (Cucumber), Kumbalanga (Winter melon), Green Papaya etc. Here I am sharing with you it’s plain and simple recipe which I have learned from my mom in law. It is an easy and different preparation from my mom. My mom is very particular in the preparation of coconut ground paste for the moru curry; she always says that a smooth and fine ground paste gives a better textured moru curry. If it is not smooth, the curry’s texture will be spoiled and not good so she used to grind that particular paste in traditional grind stone (arakallu). Here in Singapore, we don’t have that traditional grind stone so I started to follow my mom in law’s recipe. She also uses coconut paste but strained the yogurt and ground paste for the smooth taste. It is very healthy and comfort recipe for me so I am following this recipe for around 15 years 🙂
I need moru curry on a daily basis with boiled rice and my hubby loves to drink moru after the meal so moru curry is an indispensable dish for my home. For that situation I used to prepare big quantity of moru curry and refrigerate them in a glass bottle or container for few days. Moru curry with strained coconut paste will not cause the curry to spoil easily, if you are a working person or a bachelor student, I think this recipe helps you a lot. Make a try and enjoy 🙂

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Recipe Type Side Dish/ Kerala
Cooking and Preparation Time 15 to 20 Minutes
Serve to 5 to 6

Ingredients for Moru Curry/ Pullisseri (Butter Milk Curry with coconut ground paste)

Ingredient Quantity Notes
Thick Yogurt 2 Cups in room temperature
Water approximately 2 to 2.5 Cups Adjust as per your taste
Grated Coconut ½ Cup
Green Chili 2 to 3 Adjust as per your taste
Ginger A small piece Skinned and Diced
Turmeric Powder 1 Teaspoon
Roasted Cumin Seed Powder 1/2 Teaspoon or ¼ tsp whole cumin seed
Curry Leaves 3 to 4 leaves
Salt As per your taste
Coconut Oil 2 tablespoon
Mustard seed ½ Teaspoon
Shallots/ Small Onion 2 to 3 Skinned and Chopped Finely
Dry Red Chili 2 to 3 Cut into small (I used red round/gundu chili)
Curry Leaves One Sprig To temper
Chili Powder ¼ Teaspoon
Roasted Fenugreek Powder/ Whole Fenugreek ¼ Teaspoon

Method For Moru Curry/Pullisseri (Butter Milk Curry with coconut ground paste)

Kerala Moru Curry method (640x480)
• In a grinder (small jar), place coconut, ginger, green chili, 1 teaspoon turmeric and ½ teaspoon roasted cumin seed powder. Add little water for grind, blend and make a smooth paste form. Keep aside.
• In a big sauce pan, stain yogurt, coconut ground paste and water together.
• With the help of a spoon combine and squeeze all ingredients well, strain it completely.
• Add salt to taste, mix well.
• Heat moru curry 5 to 6 minutes in a low-medium flame. ( Do not boil moru curry, it will curdle) Keep aside.
• In a frying pan, heat coconut oil and pop mustard seeds. Add shallots, dry chili and curry leaves. Fry until golden. Turn off the heat; add ¼ teaspoon red chili powder and ¼ teaspoon fenugreek powder. Mix well and transfer it immediately to the moru curry. Mix well and serve with boiled rice. Enjoy 🙂

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