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24 Jan 2007

Moru curry/Butter milk curry

Ingredients and method
Ash gourd / yam - 1/2 kg
small onions - 5 peeled,
coconut grated - 1 cup,
turmeric powder - 1/2 tea spoon,
Curd - 1 cup or thick butter milk 1 and 1/2 cup,
green chilly - 2,
mustard seeds - 1/2 tea spoon,
fenugreek seeds - 1/4 tea spoon,
cumin seeds - 1/4 tea spoon,
red chillies - 2,
coconut oil - 1 table spoon,
curry leaves ,

Peel and cut the vegetables.
Put in a pan and add water just to cover the veg.
Add turmeric powder, salt, green chillies.
Cook till done.
Blend coconut with cumin seeds, small onions and curd.
Blend till smooth.
Add this to cooked vegetables.
Heat and remove from fire when it begin to boil.
Don't boil this.
Heat coconut oil and let mustard seeds splutter.
Add fenugreek seeds.
Then add red chillies cut, curry leaves.
Pour this into curry.
Have with rice.


  1. Hi seena, iam sorry i cudnt respond to your comment in my blog earlier...actually i was in india for a while...things were not going so good at my end....I like your varuttharaccha sambhar, infact I am always hunting for varuttharacha masala recipes from kerala and this sambhar seems unique, thanks for posting it :)

  2. Hi seena
    I have a doubt.
    is garlic added in morrucurry

  3. Beena, I have seen some using garlic & fennel instead of cumin. I haven't done it yet.


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