Moru Curry

Moru Curry
Yields: 1 Serving Difficulty: Easy Prep Time: 2 Mins Cook Time: 3 Mins Total Time: 5 Mins

In the diverse tapestry of South Indian cuisine, “Majjige Pulusu” majjige saaru, moru curry stands out as a tantalizing masterpiece that marries the richness of yogurt with the zing of tamarind and the aromatic dance of spices. Hailing from the states of Andhra Pradesh, Telangana, and Karnataka, Kerala this dish exemplifies the region’s mastery in blending flavors and textures to create a harmonious gastronomic experience.

Moru Curry is built upon a foundation of simple yet remarkable ingredients. Central to its creation is yogurt—thick, creamy, and rich—a cornerstone of many South Indian dishes. What truly elevates Moru Curry is the symphony of spices that comes alive in its preparation. Cumin seeds and mustard seeds, as is customary in South Indian cooking, provide the dish’s tempering, releasing their fragrant oils and infusing the curry with a warm undertone. 

Creating Majjige Pulusu is a nuanced art. The dish begins with the sautéing of mustard and cumin seeds in hot oil. Dried red chilies and fenugreek seeds join the mix, their aromas released into the air. This tempering process is a critical juncture where the flavors of the spices are coaxed into their fullest potential.

The dish is allowed to simmer, the flavors melding together in a culinary symphony. The vegetables are introduced, each adding its essence to the mix. Moru Curry thickens as the yogurt gently heats through, creating a luxurious consistency that clings to the vegetables and coats the palate. The dish’s cooling effect makes it a sought-after delicacy during warmer months, offering a refreshing respite from the heat. A sprinkle of fresh chopped cilantro crowns the dish, adding a burst of color and a hint of earthy freshness.

Majjige Pulusu is more than just a dish; it’s an exploration of flavors, a celebration of ingredients, and a testament to the culinary heritage of South India. It’s a reminder that the art of cooking is a symphony, with each element playing its part to create a harmonious and unforgettable experience. 

Majjige saaru is very simple and one of the easy recipes. Sudden guests arrive or no time on a busy day. This recipe is the best. To prepare the majjige saru first I have added buttermilk. You can add thick curd or yogurt. The turmeric powder is added for flavor and color of majjige saaru.

In this recipe curd is  star ingredient—yogurt or buttermilk. This dairy base gives the curry its distinctive tanginess and creamy texture. To this, a careful selection of spices and flavorings is added, transforming the dish into a masterpiece.

Moru Curry recipe begins by whisking the yogurt or buttermilk to a smooth consistency. This ensures that the curry will be velvety and free from any lumps. A touch of turmeric powder not only imparts a warm hue but also introduces its earthy flavor to the mix. Salt is added to enhance the overall taste, preparing the base for the subsequent layers of flavors.  

Dried red chili peppers make an appearance, infusing the curry with a gentle heat that plays alongside the tanginess of the yogurt. But here added green chilli which ever i stocked in summer season. Curry leaves, with their citrusy and aromatic notes, complete the ensemble, lending an unmistakable Kerala touch to the dish. Coriander leaves also gives good flavor and aroma to the moru curry. If you don’t want then skip the adding of onion and garlic. instead of this you can add any vegetable like cucumber or carrot.

Moru Curry finds its natural companion in steamed rice, forming a quintessential Kerala meal. The tangy curry’s flavors seep into the grains of rice, creating a symphony of tastes that is both comforting and invigorating. The meal is often rounded off with a side of pickle or crispy papadams, adding textures and contrasts to the experience.

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0/10 Ingredients
Adjust Servings


0/6 Instructions
  • If you're using yogurt and salt whisk it well to ensure there are no lumps. If using buttermilk, you can skip this step.
  • Heat coconut oil in a small pan for tempering. Add urad dal, cumin, mustard seeds, red chilli or green chilli and let them splutter.
  • Then, add curry leaves, chopped garlic and onion. Sauté for a few seconds until they turns to golden color.
  • Add turmeric Powder and coriander leaves and mix well.
  • Pour the tempering mixture into the yogurt mixture and stir well.
  • Your Moru Curry is ready to be served. It pairs well with steamed rice.

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