Moru Curry, also known as Pulissery, is a traditional Kerala yogurt-based curry made with whisked curd, smooth coconut paste and a tempering of spices and herbs. This mildly spiced and tangy dish is a staple in Kerala cuisine and is typically served with steamed rice.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Kerala, South Indian

Ingredients

  • 1 cup or (250 grams) curd ((sour) or sour yogurt)
  • ¼ teaspoon turmeric powder
  • 1 cup water (or add as required)
  • ½ cup coconut (- fresh and grated)
  • 2 to 3 green chillies
  • 1 teaspoon cumin seeds
  • 4 to 5 tablespoons water (- for grinding or add as required)
  • 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 or (3 to 4) pearl onions (- sliced)
  • ½ teaspoon ginger (- finely chopped or ½ inch ginger)
  • 1 tablespoon coriander leaves (- chopped, optional)

Method

Making coconut paste

  1. Take grated fresh coconut, chopped green chillies and cumin seeds in a grinder or blender.
  2. Add water and grind to smooth paste. Set aside.

Making curd mixture

  1. In a saucepan or pot, add the sour curd (yogurt), water and turmeric powder.
  2. Whisk to a smooth consistency.
  3. Add salt (as needed) and ground coconut paste.
  4. Mix until well combined.

Simmering

  1. Keep the saucepan or pot with the curd mixture on stovetop on a low heat.
  2. Keep on stirring at intervals.
  3. 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

  1. Heat coconut oil in a small pan. Add mustard seeds and let them crackle.
  2. Add curry leaves, fenugreek seeds and dry red chillies (broken and seeds removed).
  3. Add sliced pearl onions and finely chopped ginger.
  4. Mix and begin to sauté on a low heat.
  5. Sauté until onions turn light golden or golden.

Making moru curry

  1. Pour entire tempering mixture with the oil in the cooked buttermilk.
  2. Cover and let the flavors infuse for a few minutes.
  3. Garnish with chopped coriander leaves (optional) and serve hot or warm with steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.