Moru Kootan/Moru Curry is a very common curry in Kerala homes . It is also easy, simple, subtly spiced and tart in taste. This curry can be made with Kumblangha (Ash Gourd)/ Chena (Yam)/Chaka Kooru (Jackfruit seeds) and so on. I love this most with Jackfruit seeds, this curry is also served as part of Sadya (feast)

The another way of making this curry is without coconut and using seasoned buttermilk also called as Moru Kachiyahtu is equally delightful in taste

Now I really enjoy eating this curry with hot steamed rice and pickle/papad. Do let me know how you enjoyed this today 🙂

*You can temper with any oil but Kerala curries are always tempered/cooked with coconut oil so for authentic taste, you should use coconut oil

Preparation time: 10 mins Cooking time: 15 mins Total time: 25 mins

Servings: 3-4


  • 250 g Yam/Ash gourd diced
  • 1/2 teaspoon Turmeric powder
  • 1/4 teaspoon red chili powder
  • Salt to taste
  • 2 green chilies slit

To Grind

  • 1.5 cups sour curd
  • 1/2 cup grated coconut
  • 1/2 teaspoon cumin seeds
  • 3-4 green chilies
  • 1 teaspoon parboiled rice (soaked in water for 15 minutes and drained)

For Tempering

  • 2 teaspoon Coconut Oil
  • 1/2 teaspoon Mustard Seeds
  • 2-3 Dry Red chilies
  • 1/2 teaspoon Fenugreek Seeds /Methi
  • 2 sprig Curry leaves

Steps to prepare

  • Cook Ash gourd in 3/4 cup water with turmeric, green chilies, salt and red chili powder until it is tender, Do not over cook
  • While ash gourd is cooking, grind coconut, green chilies, rice,cumin seeds to smooth paste
  • Whisk curd in a bowl with salt
  • Now you can add this ground paste to whisked curd and mix well or add whisked curd to paste and pulse it few times in grinder until well combined
  • Now add this curd mixture to the curry and mix well
  • Cook over low heat until curry just boils. Do not over cook. Switch off the heat
  • Heat oil in a small pan and splutter mustard seeds
  • Add Methi seeds and saute until golden brown
  • Now add curry leaves and red chilies and saute for few seconds
  • Pour the tempering over the curry and mix well. Cover and let it rest on the counter for 15-20 minutes
  • Serve warm with steamed rice and papad/pickle
Moru Curry/Moru Kootan
Posted by:Rekha Unni

Humble quirky soul embarking on beautiful journey of love called Life. Cooking is one of my favorite hobbies and I love experimenting with different types of foods. it's the love of cooking for my family which has made this hobby as one of my passions

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