Moru Curry without Coconut (Buttermilk Curry)
Moru curry is a quick South Indian-style yoghurt-based curry made by tempering mustard seeds, curry leaves, and aromatics in coconut oil, and gently warming tangy buttermilk or sour curd to a silky, pale golden finish. Ready in under 20 minutes, this Kerala comfort dish is best served over warm rice alongside cheera thoran or a spicy beef fry.
Servings: 2 people
Calories: 155kcal
Equipment
- 1 Saucepot 16-18 cm, or 1.5 to 2.5 L pot
Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon mustard seeds
- ¼ teaspoon fenugreek seeds
- 3 to 5 dried red chillies
- 1 small onion finely diced (or 5–6 mini shallots)
- 2 teaspoon ginger finely minced
- 3 to 5 green chillies finely chopped
- 1 sprig of curry leaves
- ½ to ¾ teaspoon turmeric powder
- Salt to taste
- 500 ml buttermilk full-fat, room temperature (see notes)
Instructions
- Bring the buttermilk to room temperature before starting. If using bottled laban, shake well. If using thick curd, whisk 1 cup curd with 1 cup water until smooth. Prep all ingredients before heating the pan: mince the ginger, chop the chillies, dice onions.
- Heat the coconut oil in a small deep saucepot on low to medium heat. Add mustard seeds, let them splutter. Then add fenugreek seeds, dried red chillies, and a few curry leaves. Fry for a few seconds.1 tbsp coconut oil, 1 tsp mustard seeds, ¼ tsp fenugreek seeds, 3 to 5 dried red chillies, 1 sprig of curry leaves
- Add onions and sauté until soft, translucent, and lightly golden at the edges.1 small onion
- Add ginger, green chillies and salt; sauté for a minute. Reduce the heat to low. Add turmeric powder; stir for a few seconds.2 tsp ginger, 3 to 5 green chillies, ½ to ¾ tsp turmeric powder, Salt to taste
- Turn off the heat. Pour in the room-temperature buttermilk and stir well. Season with more salt, if necessary.500 ml buttermilk
- Turn the heat back on to the lowest setting. Stir continuously until the curry is warmed through and uniformly yellow. The moment you see light steam, switch off immediately. Do not boil.
- Serve immediately with hot steamed rice, any south-Indian beef or chicken sides and veg stir-fries.
Using curd and water gives a slightly thicker curry than laban. Prefer it thicker? Go with curd and water. Prefer it thinner? Use laban or add a splash more water to the curd mixture.
Notes
- Nutrition values are estimates and will vary based on the brand of laban or curd used.
- Buttermilk options: Bottled laban works perfectly and is the easiest option. Alternatively, whisk 1 cup of thick sour curd with 1 cup of water until completely smooth. The sourer the curd, the more flavourful the curry. Room temperature is non-negotiable.
- Salt early: Adding salt when sautéing the onions helps them soften faster and seasons the base evenly before the buttermilk goes in.
- Never boil: This is the single most important rule. The moment you see steam rising, turn off the heat.
- Make it spicier: Increase the green chillies or dried red chillies up to 6–7 for a fierier moru curry.
- Leftovers: Refrigerate and consume within 1 day. Reheat very gently on the lowest heat, stirring continuously, and stop well before it boils.
Nutrition
Calories: 155kcal | Carbohydrates: 11g | Protein: 6g | Fat: 9g
