Moru Curry Recipe (Pulissery)

kerala moru curry in a white bowl on a white marble table

5 from 15 votes

Moru Curry, also known as Pulissery, is a traditional Kerala dish made with whisked curd (yogurt), a smooth coconut paste, and a flavorful tempering of spices & herbs. This mildly spiced and tangy yogurt-based curry is a comforting staple in Kerala cuisine, typically enjoyed with steamed rice. It’s a cherished favorite in our home — a traditional recipe passed down from my mother. Do try this delicious and authentic Pulissery made with love from her kitchen.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Kerala, South Indian

Diet: Gluten Free, Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 192kcal

Author: Dassana Amit

Ingredients

For curd mixture

1 cup or (250 grams) Curd (sour) or sour yogurt
¼ teaspoon turmeric powder
1 cup water or add as required

For coconut paste

½ cup coconut - fresh and grated
2 to 3 green chillies
1 teaspoon cumin seeds
4 to 5 tablespoons water - for grinding or add as required

For tempering

2 tablespoons coconut oil
½ teaspoon mustard seeds
10 to 12 curry leaves
7 to 8 fenugreek seeds (methi seeds)
2 dry red chilies - broken and seeds removed
¼ cup or (3 to 4) pearl onions - sliced
½ teaspoon ginger - finely chopped or ½ inch ginger

For garnish

1 tablespoon coriander leaves - chopped, optional

US Customary - Metric

Instructions

Making coconut paste

Take grated fresh coconut, chopped green chillies and cumin seeds in a grinder or blender.
Add water and grind to smooth paste. Set aside.

Making curd mixture

In a saucepan or pot, add the sour curd (yogurt), water and turmeric powder.
Whisk to a smooth consistency.
Add salt (as needed) and ground coconut paste.
Mix until well combined.

Simmering

Keep the saucepan or pot with the curd mixture on stovetop on a low heat.
Keep on stirring at intervals.
Let mixture become hot. When you steam coming from the mixture, switch off the heat. Do stir at intervals. Do not boil. Cover and set aside.

Tempering

Heat coconut oil in a small pan. Add mustard seeds and let them crackle.
Add curry leaves, fenugreek seeds and dry red chillies (broken and seeds removed).
Add sliced pearl onions and finely chopped ginger.
Mix and begin to sauté on a low heat.
Sauté until onions turn light golden or golden.

Making moru curry

Pour entire tempering mixture with the oil in the cooked buttermilk.
Cover and let the flavors infuse for a few minutes.
Garnish with chopped coriander leaves (optional) and serve hot or warm with steamed rice.

Notes

Ingredient Substitutions

Sour curd: Add buttermilk, preferably sour.
Veggies: Feel free to make moru curry with cooked vegetables. I like yam, taro root, ash gourd and malabar cucumber. You can add greens like spinach, amaranth or drumstick leaves.
Coconut oil: Coconut oil adds traditional Kerala flavor. The authentic recipe calls for coconut oil, but you can try making moru curry with any neutral tasting oil or use ghee (clarified butter).
Coconut: Try to use fresh coconut and grind to a fine paste. But if you do not have it, desiccated coconut (unsweetened) can be used. Make sure to soak the desiccated coconut flakes in warm water for 20 minutes before making the paste.
Skipping Coconut: If you skip adding coconut, then gently heat through the buttermilk and add the fried tempering ingredients. Include half a teaspoon each of cumin seeds and chopped green chillies in the tempering.

Recipe Tips

Use sour curd or yogurt for authentic tang.
Do not boil the curry after adding curd. Always simmer on low heat after adding the curd
Whisk curd until smooth and lump-free.
Do not skip on curry leaves.
Adjust green chilies to your spice preference.
Don’t skip fenugreek seeds in the tempering - they add a unique depth of flavor.
You can add ash gourd, cucumber, or ripe mango for a seasonal variation.

Nutrition