Pulissery/Kerala Sadya Moru Curry

Name: Pulissery/Kerala Sadya Moru Curry
Total time: 720 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 500 ml homemade sour Curd; 1/2 tsp Salt; 1 cup water; 50 gm grated Coconut; 1 tsp Cumin seeds; 5-6 pieces Shallots; 1 piece Green Chilli; 1/2 tsp Turmeric powder; 1/2 tsp Salt; 2 tbsp Coconut oil; 1 tsp Black Mustard Seeds; 10-12 Curry Leaves; 2-3 dry Red Chillies; 3-4 thinly sliced Shallots; 1/2 tsp grated Ginger

ZMA @zesty5

#cookpadindia
#newrecipe
#healthy
#Keralacuisine
Moru curry made as part of the grind Vegetarian feast Sadya during Onam celebrations in Kerala is a classic dish. A dish that's bursting with umpteen flavours and also made in a jiffy. Also called as Pulissery, this is relatively a gut friendly easy peasy dish. It is light on the stomach and aids in easy digestion. To put it in simple words, it is a Curry with Buttermilk and a little of fresh Coconut paste. I also make it with homemade Curd instead of Buttermilk. And that's a beautiful one too with a lip-smacking taste of tempered Curd Curry.

Moru refers to Buttermilk in Malayalam language. Pulissery is a traditional South Indian dish made with whisked Curd, Coconut paste and tempered spices thus creating a mildly spiced and a tangy Curry. This comforting dish is a staple in Kerala cuisine and is typically served with steamed Rice. Beautifully simple and packed with flavours, this Moru curry is sure to become a favourite in your menus and meal rotations. Also known as Nadan Moru Curry, Moru Charu, Kachiya Moru or Pulissery, it's a part of Onam sadhya. Spiced with Green Chillies for heat, Cumin seeds and Coconut for perfumed warmth and comfort, it is perfect on a hot Summer day. No matter what you call it, this dish is sure to please you.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

10-12 minutes

5 servings

500 mlhomemade sour Curd
1/2 tspSalt
1 cupwater
For the Coconut paste -
50 gmgrated Coconut
1 tspCumin seeds
5-6 piecesShallots
1 pieceGreen Chilli
1/2 tspTurmeric powder
1/2 tspSalt
For the tempering -
2 tbspCoconut oil
1 tspBlack Mustard Seeds
10-12Curry Leaves
2-3dry Red Chillies
3-4thinly sliced Shallots
1/2 tspgrated Ginger

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Steps

10-12 minutes

1

Grind coconut, cumin seeds, shallots, and green chilli into a smooth paste.
2

Whisk the sour curd with turmeric powder and salt until smooth.
3

Mix the coconut paste with water and bring to a gentle simmer.
4

Lower the heat, add the curd mixture and stir continuously. Do not boil. Prepare the tempering and add to it.
5

Cook for 2-3 minutes until heated through, then remove from heat. It's absolutely ready to be dished out. Serve with family meals. Enjoy!

Tips

Ensure to stir continuously after adding the Curd to prevent it from curdling.

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ZMA @zesty5

on September 14, 2025 04:29

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.