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tomato moru curry recipe thakkali curry

Tomato Moru Curry - Tomato Yogurt Coconut Curry

Tomato moru curry or tomato yogurt curry (also known as thakkali moru curry or tomato pulissery) is a simple and delicious South Indian Kerala style tomato curry in coconut yogurt gravy which goes great with rice and other side dishes.
Course Side Dish
Cuisine Indian
Keyword moru curry, tomato moru curry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 188kcal


  • 3 medium sized fresh tomatoes
  • 2 cups grated coconut
  • 1 cup yogurt or curd
  • 3 cups water
  • 1 green chilies sliced lengthwise
  • teaspoon salt adjust as needed

Spice powders

  • 1 teaspoon turmeric powder
  • ½ teaspoon red chili powder
  • ½ teaspoon fenugreek seeds powder

For seasoning

  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 4 dried red chilies broken
  • 1 string curry leaves


  • Wash the tomatoes and chop into medium sized pieces, keep aside.
  • Heat oil in a pan and splutter the mustard seeds.
  • When the mustard seeds splutter, add the broken dried red chilies and curry leaves, fry for a few seconds.
  • Add the chopped tomatoes and sliced green chilies to the seasoning, switch on the stove and cook in low heat for about 3 to 4 minutes or until the tomatoes are cooked and little soft.
  • Meanwhile grind the coconut and water in a blender until smooth. Keep this aside.
  • As the tomatoes are cooked, add the salt and grind coconut blend and mix well.
  • Add all the spices and mix well, let it cook for another few minutes until the mixture starts to boil and the spices are well blended with the gravy. You can keep stirring in between so that the spices will mix well with the gravy.
  • Switch off the stove and keep the pan away from heat.
  • In a bowl, mix well the yogurt so there won't be any lumps (this step of mixing the yogurt very well to avoid the lumps is very important).
  • Add this smooth yogurt to the tomato coconut mixture and mix everything well so the yogurt will blend nicely with the tomato coconut gravy and spices. The tomato coconut curry with yogurt or tomato moru curry is ready to serve now with rice for lunch or dinner!


You can see more red chilies in the pictures because I used them for garnishing.
The recipe do not use that many chilies, as that can be very spicy!


Calories: 188kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Cholesterol: 3mg | Sodium: 86mg | Potassium: 241mg | Fiber: 4g | Sugar: 4g | Vitamin A: 290IU | Vitamin C: 38.4mg | Calcium: 49mg | Iron: 1.2mg