Moru Curry/Pullisery/Spiced Buttermilk (Kerala Special)

Name: Moru Curry/Pullisery/Spiced Buttermilk (Kerala Special)
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 1/2 cup freshly grated Coconut; 2 Green Chillies (roughly chopped); 1/2 teaspoon Cumin Seeds; 1/2 cup water or as needed to blend; 1 cup sour Curd; 1 cup Water; 1/4 teaspoon Turmeric powder; 1/2 tablespoon Salt; 2 tablespoons Oil; 2 dried red Chillies (halved/stems, seeds removed); 1 teaspoon ginger (finely chopped); 1 teaspoon Mustard Seeds; 1/2 teaspoon Methi Seeds; 1/2 Onion (chopped); 8-10 curry leaves; 2-3 Coriander leaves (very finely chopped)

Kalpna @cook_111394930

Hyderabad, Telangana

Moru Curry also known as Pulissery is a traditional dish from Kerala. Its a delicious spiced yogurt curry. The word 'Moru' refers to Buttermilk in Malayalam. Sour Curd whisked in water to get buttermilk like consistency. It can also be made with traditional buttermilk obtained from churning butter. But to keep things simple, made it with whisked curd, ground coconut paste and tempered spices. It came out very nice and tastes wonderful with steamed rice. So, try this simple and delightful Moru Curry Recipe.
#CA2025

Kalpna @cook_111394930

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Ingredients

20 minutes

2 people

To make Coconut Paste
1/2 cupfreshly grated Coconut
2Green Chillies (roughly chopped)
1/2 teaspoonCumin Seeds
1/2 cupwater or as needed to blend
To make Curd Mixture
1 cupsour Curd
1 cupWater
1/4 teaspoonTurmeric powder
1/2 tablespoonSalt
For Tempering
2 tablespoonsOil
2dried red Chillies (halved/stems, seeds removed)
1 teaspoonginger (finely chopped)
1 teaspoonMustard Seeds
1/2 teaspoonMethi Seeds
1/2Onion (chopped)
8-10curry leaves
For Garnishing (optional)
2-3Coriander leaves (very finely chopped)

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Steps

20 minutes

1

To begin with, take ingredients to make Coconut mixture. In a blender jar, add 1/2 cup grated coconut, 2 chopped green chillies and 1/2 teaspoon cumin seeds and 1/2 cup of water or as required to blend.
2

Grind to smooth paste and keep aside. Begin to make curd mixture. In a sauce pan, add 1 cup Curd.
3

Now add 1 cup water and 1/4 teaspoon turmeric powder.
4

Whisk to smooth buttermilk consistency. Add prepared ground coconut paste.
5

Add salt and mix until well combined. Place it on a stovetop on low medium heat. Whisk in-between.
6

Cook on low heat until all the mixture seems completely cooked but do not bring it to over boil to avoid curdling. Cover and keep aside.
7

Now, take ingredients together for tempering. Heat 1 tablespoons of oil in a pan over low medium heat and add 1/2 teaspoon of Mustard seeds.
8

When seeds begin to crackle, add curry leaves, methi seeds, chopped ginger, dry red chillies and onions. Mix and saute for few seconds until the onions are done. Pour this tempering over the cooked curry.
9

Cover and let the flavours infuse within. Put in a serving bowl and garnish with very few fresh coriander leaves.
10

Enjoy with steamed rice.

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Cooksnaps

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Kalpna @cook_111394930

on May 03, 2025 12:58

Hyderabad, Telangana

Cooking is a skill. The more you create... the more you unleash your skill. I am here to fulfill my love for cooking..to find something new...something exciting...to learn or gain cooking accolades that I may cherish one day. Cooking is an art and to some extent, am trying to use my creative art skills in cooking. Thanks to Cookpad for giving us this platform where we can share our ideas, stories, the way we like to cook!