Moru Kadhi: A Kerala Special For A Comforting Vegetarian Meal

Moru kadhi, also known as buttermilk curry, is a popular dish from the South Indian state of Kerala. It is a delicious and comforting dish that is often served with rice and other side dishes. This traditional recipe has been passed down from generation to generation and is loved by many for its tangy and spicy flavour.

Moru kadhi is made with buttermilk, which is the liquid left over after churning butter. In Kerala, it is commonly made with sour buttermilk, which gives it a distinct tangy taste. The buttermilk is mixed with spices such as turmeric, chilli powder, and cumin, and then simmered with a mixture of vegetables such as ash gourd, cucumber, and drumsticks. The result is a flavorful and comforting dish that is both nutritious and satisfying.

One of the key ingredients in Moru kadhi is coconut oil, which is a staple in Kerala cuisine. Grated coconut is sometimes also added to the dish to give it a creamy texture and rich flavour. Curry leaves and mustard seeds are also commonly used in the recipe, adding a fragrant and savoury flavour to the dish.

Moru kadhi is not only delicious but also has several health benefits. Buttermilk is rich in calcium and other nutrients, and it is also low in fat and calories. It is also known for its digestive properties and can help to soothe an upset stomach. The vegetables used in the dish are also packed with nutrients and provide a good source of fibre.

In Kerala, Moru kadhi is often served as a part of a traditional feast known as a sadya. This feast is typically served on special occasions such as weddings, festivals, and other celebrations. The sadya usually consists of several vegetarian dishes served on a banana leaf, and Moru kadhi is a staple dish in this feast.


  • 2 cups plain yoghurt (dahi, curd)
  • 2 cups water
  • 2 tablespoons coconut oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon fenugreek seeds (methi dana)
  • ½ teaspoon cumin seeds
  • 3-4 whole dry red chillies
  • 10-12 whole curry leaves
  • 1 teaspoon grated ginger
  • 5-6 cloves peeled garlic (crushed)
  • 2-3 green chillies (slit into half)
  • 6-7 shallots (thinly Sliced)
  • ½ teaspoon turmeric powder
  • ½ teaspoon salt (or to taste)


  • Whisk yoghurt with water and keep aside.
  • Heat oil in a pan over medium-high heat and add mustard seeds, fenugreek seeds, cumin seeds, and red chillies, and let them crackle for 4-5 seconds.
  • Add curry leaves, ginger, garlic, and green chillies and saute for 8-10 seconds.
  • Add shallots and fry until they turn slightly brown in colour, stirring frequently.
  • Now add turmeric powder and mix well.
  • Switch off the heat and add the yoghurt mixture to the pan and mix well.
  • Switch on the heat again at low and cook till it just starts to boil, stirring continuously to avoid it from curdling.
  • Do not let the curry boil otherwise it will split.
  • Switch off the heat. Add salt to taste and mix well.