Moru Curry | Pulissery
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4
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Calories
192 kcal
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Course
Main Course
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Cuisine
Indian
Moru Curry | Pulissery
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This delicious Kerala Moru Curry recipe is a favorite in our household. Try my Mom's famous recipe for this traditional Pulissery today.
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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
- 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.
- Sour curd: Add buttermilk, preferably sour.
- 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.
- 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).
- 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 Information
Show Details
Calories
192kcal
(10%)
Carbohydrates
10g
(3%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
13g
(65%)
Cholesterol
8mg
(3%)
Sodium
114mg
(5%)
Potassium
197mg
(6%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
221IU
(4%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
29mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
54mg
(60%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
1µg
Calcium
98mg
(10%)
Vitamin B9 (Folate)
301µg
Iron
1mg
(6%)
Magnesium
25mg
Phosphorus
93mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Calories | 192kcal | 10% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 8mg | 3% |
| Sodium | 114mg | 5% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 221IU | 4% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 29mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 54mg | 60% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 98mg | 10% |
| Vitamin B9 (Folate) | 301µg | |
| Iron | 1mg | 6% |
| Magnesium | 25mg | 6% |
| Phosphorus | 93mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
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