MORU CURRY/YOGURT CURRY

 

       Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.

  
     Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Curry/Moru Kootan is a commonly and frequently prepared side dish in a Kerala household. Local vegetables like Ash Gourd(Kumbalanga/Elavan), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.

      Moru Kachiyathu is a simpler version of this Moru Curry/Moru Kootan.  It is prepared without adding any type of Vegetable and Coconut in it.  When we are down with indigestion or dysentery, Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel).

       Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.    

     In this recipe, I have used Ash Gourd/Kumbalanga.  This Kumbalanga Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Kumbalanga Moru Curry also serves best for digestion.

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

 

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HOW TO MAKE ASH GOURD/KUMBALANGA MORU CURRY/PULISSERY

INGREDIENTS:

For Kumbalanga Moru Curry/Pulissery:

Curd/Yogurt - 1 Cup
Ash Gourd - 3/4 Cup
Turmeric Powder - 1/4- 1/2 Teaspoon
Red Chilli Powder - 1/4 Teaspoon (Optional)
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's
Water - 1/4 Cup (or as required)

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's
Curry Leaves - a Sprig.

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Clean and remove the skin & seeds of the Ash Gourd and then cut them into cubes.
• Cook Ash Gourd with 1/2 Cup of Water, Turmeric Powder, Red Chilli Powder and Salt until the vegetable becomes soft. Do not overcook the Vegetable.
  
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
• Pour the ground Coconut paste to the cooked Ash Gourd and mix well.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Curry and give a quick stir.
• Serve Kumbalanga Moru Curry/Pulissery along with steamed white Rice/ Kerala Rose Matta Rice.

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
• Do not over boil after adding Curd/Buttermilk to the Curry.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
• Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding the garlic clove.