Moru, also known as Kachimoru, is a simple Kerala spiced yogurt recipe and one of my favorite ways to enjoy a plate of Indian food. It only takes about 15 minutes to make and is something I always find myself slurping up straight from the pot! Normally with moru, I will ladle it over a heaping cup of matta rice or with kanji. I’ll also have a thoran and maybe some chicken curry and a pickle along with it.
A few notes about making this recipe:
- If dairy is an issue, I’ve found using coconut-based yogurt to be really tasty! I love the tang from this plant-based yogurt.
- Feel free to halve this recipe if 4 cups is too much. I personally make a lot because I love big ladles of it over my rice.
- This recipe can freeze well. I normally pour any remaining into Ziploc bag and freeze. When ready to enjoy again, just pop it in the microwave for 2ish minutes!
If you have any more questions when making my Moru recipe, definitely reach out to me @thefamiliarkitchen on instagram. Be sure to leave a rating below and tag me when you make it
If you like this recipe, you might also like my:
Moru (spiced yogurt)
- Dahi/Yogurt, 4 cups (32 oz) ideally full-fat
- Ginger, 1", chopped
- Garlic, 10 cloves, chopped
- Turmeric Powder, 1/2 tsp + 1/2 tsp
- Coconut Oil, 2 tbsp
- Fenugreek Seeds, 1/2 tsp
- Cumin Seeds, 1/2 tsp
- Mustard Seeds, 1 tsp
- Dry Red Chilis, 2, broken in half
- Curry Leaves, 1-2 sprigs
- Green Chili Pepper, 2, slit in half longways
- Shallots, 4, medium sized, thinly sliced
- Salt, 1-2 tsp (to taste)
- Red Chili Powder, 2-3 pinches (optional)
Blend the yogurt.
- In a blender, add all of the yogurt. In a mortar and pestle (or just chop it up), smash all the ginger and garlic into a paste.Take half the amount of ginger and garlic and set it aside. Pour the remaining half of ginger and garlic in to the mixer with the yogurt along with ½ tsp of turmeric. Blend it for 4-5 pulses to mix everything together and then set aside.
- In a saute pan on medium high heat, add the coconut oil.When the oil gets hot, add the fenugreek, cumin, mustard seeds, and dry red chilies. After the mustard seed pops, add the remaining crushed ginger and garlic along with the curry leaves and green chilies. Saute this until the ginger and garlic are lightly golden and then add the shallots. Once the shallots soften and turn lightly golden, add the turmeric powder and reduce the heat to low.
Heat the yogurt.
- Slowly pour the yogurt mix from the blender into the pan using your other hand to constantly/slowly stir the yogurt. The key to knowing the curry is done is seeing a little steam rise from the yogurt; keep an eye out for this. Once you see the steam, turn off the heat.
- Add a pinch of turmeric for color, salt to taste, and a dash of red chili powder on top. If your moru curry looks thick, add a little water. Enjoy!