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moru ozhichu curry for rice

Moru Curry Without Coconut - Indian Kerala Style Yogurt Curry

Easy moru curry without coconut (yogurt curry South Indian Kerala style recipe without coconut) makes an easy, delicious, healthy side dish with rice for lunch or dinner.
Moru curry is also known as moru kachiayathu, mor kuzhambu, mor kulambu etc in South India.
Course Side Dish
Cuisine Indian
Keyword moru curry, yogurt curry
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 6
Calories 137kcal


  • 4 cups yogurt (or curd, make sure to use thick not diluted)
  • 1 cup water
  • teaspoon salt adjust to taste
  • 2 teaspoons turmeric powder
  • 1 teaspoon red chili powder

For seasoning

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 4 dry red chilies broken
  • 1 string curry leaves make sure no water in leaves


  • Heat oil in a saucepan and add mustard seeds.
  • When the mustard seeds splutter, add broken dry red chilies and curry leaves and fry for a few seconds.
  • The seasoning for the dish is ready, you can switch off the stove for now and keep the pan away from heat so the seasoning will cool down.
  • Meanwhile mix yogurt in a bowl (using a spoon) to avoid any lumps.
  • Add salt and water to the yogurt and mix well until well combined.
  • Once the seasoning is cooled enough (so that the yogurt won't curdle anymore), add the diluted yogurt to the seasoning and mix well.
  • Add the spices - turmeric powder and red chili powder and mix everything well.
  • Switch on the stove and heat the saucepan (with the yogurt in seasoning and spices). Stir continuously and watch closely so you can see that the dish is getting slightly hot and the spices are getting blended with the yogurt it starts turning light yellow in color.
  • Once the dish is slightly hot and starts turning slightly yellow, switch off the stove and keep the saucepan away from heat.  It is very important that you should not bring the mixture to a boil, or it will curdle. Stop cooking and keep away from heat as soon as the dish is slightly hot. Once you have kept the pan away from the stove for cooling, within a few minutes of time, you can see that the yogurt is turned yellow as the turmeric and chili powder has  blended very well with the yogurt.
  • After few minutes stir gently, and now the moru curry without coconut or yogurt in spices is ready to be served! Serve the moru curry with rice and other side dishes or pickles or chutneys for lunch or dinner!


The extra red chilies that you see in the pictures are used for garnishing purposes only, make sure to use few chilies only as directed in the recipe so it won't be very spicy!


Calories: 137kcal | Carbohydrates: 11g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 134mg | Potassium: 373mg | Sugar: 9g | Vitamin A: 560IU | Vitamin C: 50.7mg | Calcium: 202mg | Iron: 0.8mg