Moru Curry Recipe | Kerala style moru curry | Spicy Kitchen

Moru curry is an integral part of South Indian cuisine especially in Kerala. It is a tangy side dish made with buttermilk. Moru is the malayalam word of buttermilk. We used to make moru curry in many forms like kachimoru, kurukku kalan etc… Here I would like to share the recipe of a simple moru curry we usually make at home. In this recipe, I used plantain (nenthran) but you can also use ash gourd, yam etc…

I have already posted thick curd curry Kurukku Kalan recipe which is the traditional thick curd curry recipe we prepare for sadya. Hope you all will like this simple moru curry recipe. Please try it out and let me know how it turned out for you.

How to make moru curry?

Ingredients

2 no of raw banana(baji banana or plantain)
Half of one coconut
¼ ltr of tangy curd
1 spn. of fennel seeds
2 no of garlic cloves
¼ spn. of pepper
2 no of shallots
3 no green chillies
½ spn. of turmeric powder
Salt as required
To season
2 spn. of oil
1/2 spn. of mustard seeds
1/8 spn. of fenugreek seeds(uluva)
4 no of red chillies
2 springs of curry leaves

Method

Step 01

Wash banana and cut in to medium sizes pieces.

Step 02

Take a thick bottom vessel.Add banana along with turmeric powder,1 cup of water(do not add lot of water) and salt.

Step 03

Meantime grind grated coconut with fennel seeds, pepper, garlic cloves, shallots and green chillies to a smooth fine paste.Keep aside.

Step 04

When the banana is cooked(If there is excess water in banana, open the lid and cook for 1-2 minute),add ground coconut and mix well.Check salt.Cook for 1-2 minute in low flame.

Step 05

Add curd and mix well. When the curry brings to boil, turn off the flame.

Step 05

Heat oil in another pan. Splutter mustard seeds, Add fenugreek seeds, curry leaves and red chillies.Saute for a while and pour over the curry.

Note:
In Malabar area we used to add fennel seeds instead of cumin seeds. This will give a different flavor to the moru curry. Do try it out