Moru Curry

(Kachiya Moru OR Kerala-Style Spiced Yogurt)
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian


  • 2 cups of plain yogurt
  • 1 cup of water
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon fenugreek
  • 3 cloves of garlic, minced
  • 1/2 tablespoon ginger, minced
  • 2 tablespoon of onion, minced
  • 1 piece of green chili, minced
  • 2 stalks of curry leaves
  • 1/2 teaspoon turmeric
  • 3 pieces of whole red dried chili
  • Salt to taste
  • 1 tablespoon coconut oil*


  • Use blender or a whisk to mix 1 cup of water with the plain yogurt until smooth.
  • Add salt.
  • In a frying pan, add 2 tablespoons of oil.
  • When the oil is hot, add mustard seed and then reduce heat.
  • When the mustard seeds pop, add cumin, fenugreek, curry leaves, ginger, onion, garlic, green and red chilis.
  • Cook for a few minutes and keep stirring.
  • When the onions are browned, add turmeric.
  • Mix well. Turn off heat.
  • Add the mixture to the yogurt and return it to the stove.
  • On a low flame, keep stirring until you see steam coming up - DO NOT boil.
  • Turn off the flame and remove from the stove, too much heat will curdle the Moru Curry.
  • Moru Curry is ready to serve. Enjoy!



Moru Curry is commonly a part of Rice, Kanji, or even as a soothing drink in the summer.
All the spices can be adjusted to your taste.
*I prefer coconut oil, but you can use any oil.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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