Kumbalanga moru curry/ Buttermilk Gravy with Ashguord

Moru Curry is a very easy to prepare yet delicious gravy.It is served for lunch with rice.Usually grated coconut is ground to a fine smooth paste with greenchillies, cumin seeds, garlic, ginger(optional) and added to the moru curry.However, I don’t like the taste of coconut in this dish and so I don’t add the coconut paste.Never add too much water;this will surely spoil the taste of the dish.


Ashguord chopped  – 2 cups

Greenchilly – 2 slit

Garlic chopped – 1 clove

Red chilly powder – ¼ tsp

Turmeric powder – ½ tsp + ¾ tsp

Thick curd at room temperature– 3 cups of 170g each

Powdered fenugreek – ½ tsp

Cumin powder – a pinch

Sugar – ½ tsp / as needed

To splutter

Mustard seeds – ¾ tsp

Dry red chilly – 2 split

Curry leaves – 1 sprig

Shallots – 1/4 c, thinly sliced

Garlic cloves – 3 big, cut into long and thin slices


Cook the ashguord pieces with red chilly powder, turmeric powder,slit greenchillies, chopped garlic,3/4 tsp salt adding 1 cup water.Let boil.Lower heat and cover cook for 15 minutes. Remove from heat.(The cooked ashguord will have some water left behind.When u add the well beaten curd to this you will get thick buttermilk).

Beat the curd in your mixer adding salt as needed and turmeric powder.

Add the well beaten curd to the cooked ashguord and bring it to heat again. Keep stirring on low heat till the gravy is heated through ( remove from heat when u see steam coming out of your ladle). Remove from heat immediately, otherwise it will curdle.

Add uluva and cumin powders when the gravy is still hot. Add sugar as needed to balance the flavours.

Season with mustard seeds, shallots, garlic, dry red chillies and curry leaves. Make sure that the shallots and garlic turn brown but do not burn them.

This entry was posted in Traditional Kerala dishes, Vegetarian gravy for lunch. Bookmark the permalink.

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