VELLIRIKKA MORU CURRY/PULISSERY

     Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.
 

    Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic, Cumin Seeds, and then it is mixed along with Curd/Yogurt. The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.   

    You can find a wide range of Moru Curry or colloquially called Pulissery when it comes to Kerala Cuisine. Moru Curry/Moru Kootan is a commonly & frequently prepared side dish in a Kerala household.

Prevalent Moru Curry/Pulissery from God's own Country:

• Kumbalanga/Ash Gourd Moru Curry
• Simple Moru Kachiyathu/Morukoottaan (with no Vegetables/fruits)
• Chena(Elephant Yam) Moru Curry
• Chembu(Taro) Moru Curry
• Nendhra Kaya Moru Curry
  
• Vellirikka(Yellow Cucumber) Moru Curry 
• Vendakka Moru Curry
  
• Mathanga Pulissery
  
• Mambazha Pulissery
• Pineapple Pulissery
• Nendhra Pazha Pulissery

    The list is long enough, but the recipe remains the same irrespective of the type of Vegetable or Fruit used for this Curry. In this recipe, I have used fresh Cucumber slices.  I have not cooked the Cucumber, and I love the freshness and crunchiness of fresh Cucumbers in this Moru Curry.  Just add a few slices of fresh Cucumber when the Moru Curry is still hot and leave it aside until you serve.

VELLIRIKKA MORU CURRY/PULISSERY

    Fresh Cucumbers & Moru Curry would be one best dish for Summer and also would suit well to be served in a Sadhya for the upcoming Vishu.  It is quite common in an Indian household to cook accordingly during seasons and in summer you can find a wide range of recipes with water laden vegetables and body cooling ingredients. Vellirikka Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this fresh Cucumber Moru Curry also serves best for digestion.

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

 

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 

HOW TO MAKE VELLIRIKKA MORU CURRY/YOGURT CURRY WITH FRESH CUCUMBER

VELLIRIKKA MORU CURRY/PULISSERY

 INGREDIENTS:

FOR MORU CURRY WITH FRESH CUCUMBER:

Fresh Cucumber - 3/4 Cup
Curd/Yogurt - 1 Cup
Turmeric Powder - 1/4- 1/2 Teaspoon
Salt - To Taste
Sugar - a Pinch

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's
Water - 1/4 Cup(or as required)

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's
Curry Leaves - a Sprig.

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Wash, and cut off the ends of the Cucumber and then cut it into big pieces. Keep them aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
• Pour the ground coconut mixture into a pan, add turmeric powder & salt to it and mix well.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering into the Moru Curry
• Now add fresh Cucumber pieces and give a quick stir.
• Cover and keep it aside until you serve. 
• Serve Vellirikka Moru Curry along with steamed white Rice/ Kerala Rose Matta Rice.
  

 

VELLIRIKKA MORU CURRY/PULISSERY

 

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
• Do not over boil after adding Curd/Buttermilk to the Curry.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
• I have used fresh cucumber(green tender variety) pieces in this moru curry.  I have not cooked it.
  
• Can cook the same Vellirikka Moru Curry with Yellow Cucumber.  
• While using Yellow Cucumber, Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding the garlic clove.