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Easy Moru Curry (Buttermilk Curry)
A quick and simple Kerala‑style Moru Curry made with curd (buttermilk), aromatic spices and fresh herbs. No ground coconut needed – just whisked curd, water and a handful of tempering ingredients. Perfect as a light main or side dish served with rice or flatbread, and it keeps well in the fridge for a few days.
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Cost Breakdown
Critical Success Points
- • Whisk curd until completely smooth to avoid grainy texture.
- • Temper mustard, fenugreek and red chilies without burning.
- • Sauté shallots until golden for depth of flavor.
- • Add curd mixture on medium heat and never let it boil.
Safety Warnings
- • Hot oil can splatter – keep a safe distance while tempering spices.
- • Avoid using aluminium pans as they may react with acidic curd.
- • Do not let the curd mixture boil; high heat can cause curdling.
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