Kachiya Moru (With Coconut)



  • 1/2 1/2 Cup Coconut grated
  • 3 Pearl onions
  • A pinch Red Chilli powder
  • 2 Garlic pods
  • 1/4 1/4 Teaspoon Jeera
  • 3 Red chilli (dried ones)
  • 1/4 1/4 Teaspoon Turmeric
  • 1 1 Liter Curd or buttermilk (fairly thick)
  • 1/2 1/2 Teaspoon Fenugreek
  • A few Curry leaves (karivepila)
  • 1 1 Tablespoon Oil


  1. Beat the curd with one cup of water and keep it aside. Add Turmeric and salt to it, mix well and keep it aside.

  2. Grind coconut, onions, garlic, jeera and green chilly together.

  3. Heat oil in a pan, splutter mustard seeds followed by fenugreek seeds, dry chilli,curry leaves,

  4. Add the ground coconut mixture to it and mix well for 1/2 minute.

  5. Now add the beaten curd to it and mix well. If the curd is thick you may add adequate water to loosen it.

  6. Keep on stiriing for 5 minutes till you see the steam coming from the mixutre. Add chilli powder and mix well.

    Keep in mind not to boil the Moru.

  7. Remove from gas. Check for adequate salt and transfer to a serving bowl to serve with rice.

    Tip.. This is also called masala moru curry and can be refrigerated for 4-5 days. People travelling by train for 2-3 days often carry this with their food.