There are days when everything feels like a rush – unread emails, skipped breakfast, laundry piling up, and lunch still a question mark. On days like that, I always go back to this humble moru curry. No grinding, no coconut, no drama. Just a pot of gently spiced buttermilk, a tempering of mustard seeds, and the warm crackle of curry leaves.
It comes together in minutes but somehow brings calm to the chaos. With hot rice and a dollop of pickle, it feels like a quiet pause in the middle of a noisy day. Simple food really is the best kind of comfort.
Kerala’s relationship with curd-based curries is deep and diverse. On festive days, you’ll see kalan on the banana leaf – thick, velvety, and slow-cooked with raw banana or yam, spiced and simmered until it’s rich enough to hold its place in a sadya. On regular days, there’s a gentler version – moru curry with coconut, thinner, softer on the palate, and often poured over rice like a warm hug. Whether it’s the bold depth of kurukku kalan or the mellow notes of a coconut-spiked moru, these curries always carry that familiar comfort – like coming home.
Simple Moru Curry
Ingredients
Instructions
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First of all heat one and half teaspoon coconut oil in a pan. Add Mustard seeds.
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When it starts to spurts, add a quarter teaspoon Fenugreek seeds.
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When the colour of it starts to change add two Dry red chillies and a spring curry leaves
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Saute everything well. Next, add 2-3 split Green chillies.
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Next, add quarter teaspoon Ginger, quarter teaspoon Garlic Saute it for few seconds
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Add 3-4 sliced Shallots and saute everything well
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When everything sauteed well, Add half teaspoon Turmeric powder and half teaspoon Chilli powder. Mix well
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Finally, we will add a cup of Curd. Which should be little loose.
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Add enough Salt and that’s it. Simple and Quick curd curry is ready