Easy Moru Curry (Buttermilk Curry)

Ingredients

• 2 cups Plain curd (yogurt) (Use moderately sour curd; whisk until smooth)
• 2 cups Water (Equal volume to curd)
• 2 tablespoons Vegetable oil (Neutral oil; can use coconut oil for extra flavor)
• 0.5 teaspoon Mustard seeds
• 0.5 teaspoon Fenugreek seeds
• 2 Dry red chilies (Cut in half)
• 2 inch piece Fresh ginger (Sliced)
• 3 Garlic cloves (Chopped)
• 2 Green chilies (Halved)
• 9 Shallots (Sliced (8‑10))
• 2 sprigs Curry leaves
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Chili powder
• 2 teaspoons Salt (Adjust to curd sourness)

Instructions

1. Whisk curd and water

   Place 2 cups of curd in a bowl, add 2 cups of water and whisk (or blend) until completely smooth and no lumps remain.

   Time: PT5M

2. Heat oil

   Put the pan on medium heat, add 2 Tbsp oil and let it warm up.

   Time: PT2M

3. Temper spices

   Add ½ tsp mustard seeds. When they start spluttering, add ½ tsp fenugreek seeds, then the 2 halved dry red chilies. Stir for 5‑10 seconds.

   Time: PT1M

4. Add aromatics

   Add sliced ginger, chopped garlic, and halved green chilies. Sauté for about 10 seconds.

   Time: PT30S

5. Sauté shallots and curry leaves

   Add the sliced shallots and 2 sprigs curry leaves. Cook, stirring occasionally, until the shallots turn golden brown.

   Time: PT3M

6. Add powdered spices

   Sprinkle ½ tsp turmeric powder and ½ tsp chili powder. Stir for another 10 seconds.

   Time: PT10S

7. Incorporate curd mixture

   Pour the whisked curd‑water blend into the pan. Maintain medium flame and stir continuously for 1‑2 minutes. Do NOT let the mixture come to a hard boil.

   Time: PT2M

8. Season with salt

   Turn off the heat, add 2 tsp salt (adjust to sourness) and stir well.

   Time: PT1M

9. Finish and serve

   Serve the Moru Curry hot with rice or store in the refrigerator for 2‑3 days.

   Time: PT0M

Nutrition Facts

Calories

135

Protein

5 g

Carbohydrates

2.5 g

Fat

6.8 g

Fiber

1 g

Ingredient Substitutions

• Instead of Plain curd (yogurt): Greek yogurt, kefir
• Instead of Vegetable oil: canola oil, sunflower oil
• Instead of Dry red chilies: fresh red chili
• Instead of Fresh ginger: ginger paste
• Instead of Garlic cloves: garlic paste
• Instead of Green chilies: jalapeno
• Instead of Shallots: small onions
• Instead of Curry leaves: dried curry leaves
• Instead of Turmeric powder: fresh turmeric
• Instead of Chili powder: cayenne pepper
• Instead of Salt: sea salt

Equipment Needed

• Kadai or deep pan
• Whisk or hand mixer
• Knife
• Cutting board
• Measuring spoons
• Measuring cup
• Spatula or wooden spoon
• Stove (gas or electric)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Fresh curry leaves give the most aromatic result; dry leaves are less potent.
• Using a non‑reactive pan (stainless steel or cast iron) preserves the curd’s smooth texture.
• For extra richness, finish with a drizzle of coconut milk (optional).

Troubleshooting

Storage

Refrigerator: Cool in an airtight container for 2‑3 days.

Freezer: Not recommended; texture changes when frozen.

Room temperature: Can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Whisk the curd and water mixture a few hours ahead and keep refrigerated.
• Pre‑measure all spices and keep them in a small bowl for quick addition.
• Reheat gently over low heat, adding a splash of water if it thickens.