Moru curry (without coconut) – Seasoned Butter milk – Moru kachiyathu

This Curry is a great option to make out for newbies, bachelors and also on a busy or lazy day when you want to make the curry within no time. I prepared this Curry yesterday and paired it with aviyal to have it along with Rice. Even this simple menu used to taste awesome when we have them all together.

Let’s see how to make this simple moru curry.

Preparation Time: 10 mins

Cooking Time: 10 mins

Serves: 2


Thick Curd – 2 cup

Water – 3/4 cup

Salt as required

For Tempering

Coconut oil – 3 tbsp

Mustard seeds – 1/2 tsp

Fenugreek seeds – a pinch

Sliced shallots – 1/4 cup

Chopped ginger – 1 tbsp

Green chillies – 2

Dried red chillies – 3

Turmeric powder – 1/4 to 1/2 tsp


1.Take curd in a mixing bowl. Beat it well with a spoon or whisk. Then add water and mix it well. Add salt as required or instead, you can whisk the curdin a mixie in pulse mode along with water.

2. In a tadka pan, prepare the Tempering. Heat oil in it. Then add mustard seeds, fenugreek seeds. let them splutter. Add chopped ginger, sliced shallots, green chillies, dried red chillies and saute them well until the shallots get golden. Add tumeric powder to it and mix well. Switch off the flame. Add the Tempering to the beaten Curd and mix well.

Serve with Rice.

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