Recipe - MORU (a Keralite yoghurt curry)

Vegetarians in India rely on lentils and dairy for their protein. Yoghurt and Buttermilk are an important part of each meal. Yoghurt is served as a drink Lassi and Buttermilk flavoured is Chaas. Yoghurt is an important part of a meal and is served in a salad (raiita) or in a curry. The north has Kadhi. The south - Kerala – offers Moru. This is an easy preparation that is served with rice, vegetables, papad and pickles.


  1. In a glass bowl mix together:
  • 1 cup curd/yoghurt (room temperature)
  • ½ cup water
  • ¼ tsp turmeric
  • ½ tsp chilli powder
  • 1 tsp salt


When ready to serve.

  • Heat a pan on medium, then add 2 tbsp ghee, ½ tsp mustard seeds, and 3 dry red chillies or fresh green chillies.
  • When the mustard starts to splutter add 1 tsp grated garlic and 8 curry leaves.
  • Stir, on low heat, for about a minute.
  • Then add in the curd mixture.
  • Heat for a couple of minutes – do not boil.

Serve immediately, with rice and vegetables of your choice.