Friday, August 23, 2013


Buttermilk (Moru), whether it is Sambharam / Pacha Moru or Kachiya Moru / Moru Curry, is an integral part of daily Kerala Cuisine and is definitely favorite of a Malayalee. Moru Curry can be prepared in two ways – with grated coconut (known as Puliserry) and without coconut. I use to prefer the without coconut type whenever I am in a hurry. It is really easy, which can be prepared in less than 5 minutes, and equally tasty too (practically moru curry with coconut is always tastier). Even though, this spicy moru curry is also wonderfully flavored by ginger, fenugreek, curry leaves and other spices.

Simple & Easy-to-Cook Onasadhya Special Recipes @ BACHELOR's ONASADHYA


1. Curd – 3 cups (blended with 1 cup of water)
2. Shallots – 5 or 6 nos., finely sliced
3. Green Chilies – 3 nos., cut lenghtwise
4. Dry Red Chilies – 3 nos.
5. Curry Leaves – 1 or 2 sprigs
6. Ginger – 1 inch piece, finely chopped
7. Turmeric powder – ¼ tsp.
8. Fenugreek powder – A pinch
9. Cumin Seeds or Powder – ¼ tsp.
10. Oil – 1 tbsp.
11. Mustard – ½ tsp.


1. Heat oil in a pan and splutter mustard seeds. Add shallots, green chilies, dry red chilies, ginger and curry leaves and saute it for 2 minutes.

2. Add turmeric powder, cumin seeds and fenugreek powder. Saute it for a minute

3. Pour over the curd blended with water and add needed salt too.

4. Moru Curry is ready to serve with meal.