Moru Kaachiyathu Recipe/ Kerala Moru Ozhichu Curry/ Moru Chaaru Curry/Pullisheri

Moru Kaachiyathu Recipe/ Kerala Moru Ozhichu Curry/ Moru Chaaru Curry/Pullisheri is an authentic and tasty recipe from Kerala, India.It is a mild spicy curry with yogurt, coconut and some spices. Moru Curry is an important recipe for Keralites for their daily menu. They normally served it as a watery side dish (ozhichu Curry) with boiled rice and any spicy meat or vegetable dish. It is an essential part of Onam and Vishu Sadya, kerala vegetarian feasts. In Sadya meal, it will be served at the end of the meal because this healthy curry good for easy digestion. It also a good combination with any seafood or meat side dish. If you are prepare moru curry in a clay pot (mann kalam) you will get the original Kerala traditional taste.

Recipe Type:
Vegetarian Side Dish/ Kerala
Cooking and Preparation Time :
15 to 20 Minutes
Serve to :
5 to 6 People

Ingredients For Ground Paste

  • Grated Coconut
  • ½ Cup
  • Green Chili
  • 2 to 3
  • Ginger
  • A small piece
  • Turmeric Powder
  • 1 Teaspoon
  • Roasted Cumin/jeera Powder
  • 1/2 Teaspoon
  • Curry Leaves
  • 3 to 4 leaves

Ingredients to Temper Moru Curry

  • Thick Yogurt
  • 2 Cup
  • Water
  • 2.5 to 3 Cups
  • Coconut Oil
  • 2 tablespoon
  • Mustard(Kaduku)
  • ½ Teaspoon
  • Shallots/Kunju Ulli
  • 2 to 3 (Chopped)
  • Dry Red Chili
  • 2 to 3(Cut into small)
  • Curry Leaves
  • One Sprig
  • Chili Powder
  • ¼ Teaspoon
  • Roasted Fenugreek/Uluva Powder
  • ¼ Teaspoon


How to make Moru Kaachiyathu Recipe/ Kerala Moru Ozhichu Curry/ Moru Chaaru Curry/Pullisheri with step by step Method Pictures.

1. In a grinder (small jar), place all ingredients for ground paste and add little water.

2. Grind and make a smooth paste.

3. In a wide pan with strainer, place yogurt, coconut ground paste and

4. water.

5. With the help of a spoon combine and squeeze all ingredients well, strain it and extract completely.

6. Add salt to taste, mix well.

7. Transfer moru curry to a clay pot(mann kalam), heat 5 to 6 minutes in a low-medium flame (Do not boil moru curry, it will curdle) Keep aside.

8. In another clay pot (mann chatty) or frying pan, heat coconut oil and pop mustard seeds. Add shallots, dry chili and curry leaves. Fry until golden. Turn off the heat; add ¼ teaspoon red chili powder and ¼ teaspoon fenugreek powder (you can also use whole fenugreek/uluva instead of powder).

9. Transfer it immediately to the moru curry.

11. Mix well.

6. Serve with boiled rice and your desired non veg side dishes. Enjoy!

Subscribe to Blog via Email

Join 7 other subscribers

Leave a Reply