MORU CURRY || No Vegetable || under 15 min Lunch side

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!



0/14 Ingredients
Adjust Servings
  • Tempering Ingredients


0/4 Instructions
  • Add one cup of thick curd to a bowl. Add half a cup of water to it and whisk together.
  • In a pan, add a tablespoon of coconut oil. Add mustard seeds, urad dal, fenugreek, and roast them. Add in red chili, green chili, curry leaves, and chopped garlic, ginger along with chopped onions. Saute until the onions turn soft.
  • Add turmeric powder and salt. Sautee till soft. Add the whisked curd to the pan. Keep the stove in low flame and continue to stir them.
  • Keep stirring for 3 -4 mins until it begins to boil. Turn off the stove. Serve with rice and thoran of your choice.


  • 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

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