Mor Curry
Mor Curry is a Kerala Indian lunch dish made with sour curd/buttermilk, grated coconut, green chilies, turmeric powder and other everyday ingredients. The full ingredient list and method are below.
- Total time (approx.)
- 30 min
- Calories (estimate)
- ~380 kcal
- Course
- Lunch
- Cuisine
- Kerala (Indian)
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Ingredients
What goes into Mor Curry. This recipe lists ingredients without measured quantities — scale them to the number of people you are cooking for and season to taste.
- Sour curd/buttermilk
- Grated coconut
- Green chilies
- Turmeric powder
- Mustard seeds
- Fenugreek seeds
- Dried red chilies
- Curry leaves
- Coconut oil
- Salt
Method
- 1Whisk sour curd/buttermilk until smooth.
- 2Grind grated coconut, green chilies, and turmeric powder with a little water to a fine paste.
- 3Mix the coconut paste into the whisked curd.
- 4Heat this mixture gently on low flame, stirring constantly, until it just simmers (do not boil).
- 5Heat coconut oil in a separate small pan.
- 6Add mustard seeds, fenugreek seeds, dried red chilies, and curry leaves; temper until fragrant.
- 7Pour the tempering over the Mor Curry; season with salt and mix well. Serve warm.
About these numbers: the time shown is an approximate overall cooking time, and the calorie figure is a rough estimate for one serving of the dish as described — not a laboratory analysis. Both will change with your portion size, ingredients and how much fat you cook with. Dietary tags describe the dish in general terms; always check the labels on what you buy. Nothing here is medical or dietary advice. Spotted a mistake? Tell us and we will fix it.
