Moru Curry | Pulissery

Moru Curry | Pulissery

Experience the delight of our household-favorite Kerala Moru Curry recipe. Treat yourself to the renowned traditional Pulissery crafted by my Mom. Give it a try today!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 192 kcal

Ingredients
  

For Curd Mixture

  • 1 cup Curd (sour) or sour yogurt – 250 grams
  • ¼ teaspoon turmeric powder
  • 1 cup water or add as required

For Coconut Paste

  • ½ cup grated fresh coconut
  • 2 to 3 green chillies
  • 1 teaspoon cumin seeds
  • 4 to 5 tablespoons water – for grinding or add as required

For Tempering

  • 2 tablespoons coconut oil
  • ½ teaspoon mustard seeds
  • 10 to 12 curry leaves
  • 7 to 8 fenugreek seeds (methi seeds)
  • 2 dry red chilies – broken and seeds removed
  • ¼ cup sliced pearl onions or 3 to 4 pearl onions
  • ½ teaspoon finely chopped ginger or ½ inch ginger

For Garnish

  • 1 tablespoon chopped coriander leaves – optional

Instructions
 

Making Coconut Paste

  • Take grated fresh coconut, chopped green chillies and cumin seeds in a grinder or blender.
  • Add water and grind to smooth paste. Set aside.

Making Curd Mixture

  • In a saucepan or pot, add the sour curd (yogurt), water and turmeric powder.
  • Whisk to a smooth consistency.
  • Add salt (as needed) and ground coconut paste.
  • Mix until well combined.

Making Moru Curry

  • Keep the saucepan or pot with the curd mixture on stovetop on a low heat.
  • Keep on stirring at intervals.
  • Let mixture become hot. When you steam coming from the mixture, switch off the heat. Do stir at intervals. Do not boil. Cover and set aside.

Tempering

  • Heat coconut oil in a small pan. Add mustard seeds and let them crackle.
  • Add curry leaves, fenugreek seeds and dry red chillies (broken and seeds removed).
  • Add sliced pearl onions and finely chopped ginger.
  • Mix and begin to sauté on a low heat.
  • Sauté until onions turn light golden or golden.

Making Moru Curry

  • Pour entire tempering mixture with the oil in the cooked buttermilk.
  • Cover and let the flavors infuse for a few minutes.
  • Garnish with chopped coriander leaves (optional) and serve hot or warm with steamed rice.

Notes

Ingredient swaps

    1. Sour curd: Add buttermilk, preferably sour.
    2. Veggies: Feel free to make moru curry with cooked vegetables. I like yam, taro root, ash gourd and malabar cucumber. You can add greens like spinach, amaranth or drumstick leaves.
    3. Coconut oil: The authentic recipe calls for coconut oil, but you can try making moru curry with any neutral tasting oil or use ghee (clarified butter).
    4. Coconut: Desiccated coconut (unsweetened) can be used in a pinch. Make sure to soak the desiccated coconut flakes in warm water for 20 minutes before making the paste. Coconut can be skipped too. Simply gently heat through the buttermilk and then add the fried tempering ingredients. Include half a teaspoon each of cumin seeds and chopped green chillies in the tempering. 

Nutrition

Calories: 192kcalCarbohydrates: 10gProtein: 4gFat: 16gSaturated Fat: 13gCholesterol: 8mgSodium: 114mgPotassium: 197mgFiber: 3gSugar: 5gVitamin A: 221IUVitamin C: 54mgCalcium: 98mgIron: 1mg
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Article Categories:
Kerala Recipes

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