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.
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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.
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