Eesha enjoys writing about Indian culture, cooking, celebrations, and traditions.
Moor kuttan—also known as moru curry, pulissery, or spiced buttermilk curry—is a traditional recipe from the Kerala region of India. Typically served with rice, it is very quick and easy to prepare and makes a great lunch dish.
The main ingredient in moor kuttan is curd. Traditionally, curd is hailed for its cooling effects and thus this dish is best suited for hot summers.
I usually make this curry when I am feeling too lazy to cook something complicated. I also like how flexible this dish is; it can be prepared with any kind of vegetable you happen to have on hand. You can even use fruits like mango and banana instead of veggies.
In the recipe I'm showing you here, I am going to make moor kuttan with tomatoes.
|Prep time||Cook time||Ready in||Yields|
- 4 tablespoons coconut oil
- 2 teaspoons chilli powder
- 1/2 cup grated coconut
- 1-2 dry red chilies
- 2 teaspoons cumin seeds
- 1/4 teaspoon mustard seeds
- 1 cup sour curd
- 1/2 teaspoon turmeric powder
- 2 tomatoes, chopped
- 2 cups water
- Handful of curry leaves
- Salt to taste
- Heat 2 tablespoons of coconut oil in a pan.
- Add in the chilli powder and turmeric powder. Saute for 30-40 seconds over low heat.
- Add in 2 cups of water into the pan and bring it to a boil.
- When the water starts boiling, add the chopped tomatoes into the pan and cover with a lid. Let it cook for 2-4 minutes over low to medium heat until the tomatoes become soft.
- Meanwhile, in a mixer, add the grated coconut, cumin seeds, and 3 tablespoons of the curd. Mix this into a paste without adding water.
- Add this paste into the pan with the cooked tomatoes and mix well for 1 minute over medium to high heat.
- Now add the remaining curd and some salt to taste. Cook this for 1-2 minutes over low heat. If required you can add water to adjust the consistency.
- Turn off the heat and transfer it into a serving bowl.
- Now heat 2 tablespoons of coconut oil in another pan. Add some mustard seeds, curry leaves, and dry red chillies into the pan and salute for 20-30 seconds.
- Turn off the heat and add this into our main dish kept in the serving bowl and serve it hot with rice.
© 2020 Eesha N
Eesha N (author) from India on June 11, 2020:
Yes! Do try it and you would love if your a person of spice and sour. @Liz_Westwood
Liz Westwood from UK on June 11, 2020:
This sounds like a tasty recipe.