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Moru Curry | Kerala Style Moru Kachiyathu
Ramya
Spicy Tempered Buttermilk – Moru Curry recipe!
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Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course
Curries & Gravies, Side Dishes
Cuisine
South Indian
Servings
2
people
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
2
cups
Buttermilk
▢
¼
cup
Finely Chopped Shallots/Onions
▢
1
Green Chilli
▢
1
teaspoon
Finely Chopped Ginger
▢
2
teaspoon
Finely Chopped Garlic
▢
1
tablespoon
Coconut Oil
▢
½
teaspoon
Mustard Seeds
▢
½
teaspoon
Cumin Seeds/Jeera
▢
¼
teaspoon
Fenugreek Seeds/Methi
▢
1-2
Dried Red Chillies
▢
¼
teaspoon
Asafoetida
▢
½
teaspoon
Turmeric Powder
▢
Salt as needed
▢
Few Curry Leaves
COOK MODE
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Instructions
In a pan, heat coconut oil and temper mustard seeds, cumin seeds, dried red chillies, fenugreek seeds – let them splutter.
Add curry leaves along with finely chopped ginger, garlic, slit green chillies and fry for a minute.
Next add finely chopped onions/shallots and fry until translucent.
Add turmeric powder and cook for a minute. Switch off the heat.
Now add whisked in buttermilk and mix well – make sure the buttermilk is not curdled.
Add salt and heat it up on low flame for 3-4 mins only. Remove from heat.
Serve with hot rice!
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