Category: Healthy Cooking, Lunch, Summer Recipes, Traditional
Cuisine: Kerala

Yields: 4 Servings Difficulty: Easy Prep Time: 5 Mins Cook Time: 10 Mins Total Time: 15 Mins
Every South-Indian lunch menu has at least two – to a four-course meals. Normally Sambar, rasam, and finally curd is served to finish off a meal. While there are many curd-based dishes, in South-Indian cooking, this morucurry is my favorite. If you have a fridge clean-up day or days without any vegetables at home, you can try this simple and tasty morucurry. Morucurry is made with simple ingredients that are available in the pantry and thick curd which is found in every Indian fridge. This simple Morucurry can be made in under 15 mins and paired up with papad and any poriyal or thoran. Try this morucurry for your quick lunch and enjoy!
Ingredients
Adjust Servings
- Tempering Ingredients
Instructions
Notes
- Always use thick curd for this recipe. Use only half a cup of water to thin them.
- After adding the whisked curd, keep stirring them on a low flame.
- cook them on low flame. If you cook in high flame, it will separate the curd