Kerala Moru Curry (Pulissery)

Moru curry is a tangy yogurt curry from Kerala. This curry is also referred to as moru kachiathu or pulissery. Yogurt is whisked and mixed with a smooth coconut, ginger, and shallot paste, then finished with mustard seeds, dried red chilies, and curry leaves that are fried in coconut oil.

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ℹ️ Introduction

Moru, pronounced mo-ruh, translates to buttermilk. However, this shouldn’t be confused with what we call buttermilk in the US.

In the United States, traditional buttermilk is what’s left over after churning butter. These days it’s a thick, creamy store-bought cultured milk that’s been fermented with bacteria. It’s used in pancakes, baked goods, and for marinating meats. It’s rarely drunk straight up.

In Kerala, buttermilk refers to yogurt diluted with water. It’s thin and smooth, and we drink it to cool off or use it as a base for curries. To make moru curry, you heat this moru gently with ground coconut and spices.

Moru curry should be runny, like a creamy soup, and it’s pretty tangy. Mixing it with rice tones down the tang.

Different regions of Kerala make it a little differently. Some versions don’t use coconut. Others add ash gourd, cucumber, or ripe mango.

This recipe is from my mom, and it’s so easy to make. The only tricky part is heating the yogurt. Yogurt splits if it boils, so the curry should come off the stove right when it starts to bubble.

I make it with homemade yogurt, but store-bought plain yogurt will work too. It’s vegetarian and gluten-free, and it’s ready in about 20 minutes.

The curry can be a part of an Onam sadhya or Vishu sadhya, but my family usually likes to make kaalan for sadhya, which is very similar but thicker and includes vegetables.

I like to eat it with rice, cabbage thoran, pappadam, and fried chilies (mulagu varathathu). This is a combination that I grew up with, and it’s my comfort food!

💡 Tips

Yogurt

• Sour yogurt is what gives moru curry its tang. When I use my own homemade yogurt, it’s already pretty sour. If your homemade yogurt isn’t sour enough, leave it out for 3 to 4 hours or until tart enough. If I’m using store-bought yogurt, which tends to be less sour, I leave it on the counter until it’s tart (up to 8 hours), then whisk it with the water. Note: the time to sour the yogurt will depend on the temperature in your kitchen. In winter, it can take longer.
• If the final result isn’t sour enough for you, add a few drops of lemon juice at the end, once it’s cooled down.
• To make the moru, whisk the yogurt and water really well, until there aren’t any lumps. A smooth moru makes a smooth curry. You can also blend the yogurt and water to make it smooth.
• I find Greek yogurt to be too thick, and prefer regular whole milk yogurt.

Coconut Paste

• Grind the coconut paste until it’s completely smooth. It shouldn’t be grainy. This is different from a thoran or avial, where you want a bit of texture.
• Add just enough water to get the blender going. I add a couple of tablespoons, stir, and blend. I keep adding a tablespoon of water and blending, repeating until the contents move freely. If you add too much water, the paste won’t grind smoothly, and if you add too little, the contents of the blender won’t move.
• Unlike some versions of moru curry, where the ginger and shallots get fried in the tempering, in this curry I add them right into the coconut paste.

Cooking

• Once you add the coconut paste to the pan, heat it through but don’t let it boil.
• Add the yogurt and heat on medium-low heat. Stir frequently to prevent curdling. When the sauce starts sticking to the sides of the pan, that’s an indication that the moru is coming to a boil. The moment the curry starts to bubble, turn off the heat. Don’t wait for a full boil.
• If it still splits, don’t worry! You can try and fix it by blending it. An immersion blender right in the pan is easiest. If you use a regular blender, leave the lid’s center cap off and cover the opening with a towel so steam can escape.
• Moru curry should be runny, like a creamy soup. If it’s too thick, stir in a little boiling water to thin it out.

Storage and reheating

• Leftovers will keep in the fridge for 3 days.
• Reheat over low heat on the stove, and don’t let it boil. You can also microwave it in 30-second bursts, stirring in between, until it’s warm but not piping hot. Stopping just short of hot is what keeps it from curdling.
• I don’t recommend freezing this curry.

❓ FAQ