Tomato Moru Curry is a simple yet flavorful dish from Kerala cuisine. Don’t let the name fool you – while ‘moru’ means buttermilk, this curry uses yogurt to create its signature tangy taste. I learned this recipe from my neighbor, and it’s become my go-to meal when I want something quick but satisfying. The coconut adds richness while the tomatoes bring a natural sweetness.
About the Recipe
This curry stands out because it balances different flavors perfectly. The yogurt adds tang, coconut brings creaminess, and the spices add warmth without overwhelming heat. It’s budget-friendly and uses simple ingredients you probably already have. Plus, it’s lighter than many cream-based curries but just as satisfying.
Why You’ll Love This Recipe
You’ll love how quick and foolproof this recipe is. The ingredients are easy to find, and the steps are straightforward. Even if you’re new to Indian cooking, you can nail this dish on your first try. The tempering with mustard seeds and curry leaves creates an amazing aroma that’ll make your kitchen smell wonderful. Best of all, it’s versatile – make it thicker or thinner based on your preference.
Tomato Moru Curry
Cooking Tips
– Use room temperature yogurt to prevent curdling
– Don’t skip the tempering step – it adds crucial flavor
– Keep stirring while adding yogurt to get a smooth curry
– If the curry is too thick, add warm water, not cold
– Toast the spices until fragrant but not burnt
Serving and Storing Suggestions
Serves 4-6 people. Ready in 30 minutes. Serve hot with steamed rice and crispy papads. Keeps well in the fridge for up to 2 days. Reheat gently on low heat, stirring often. Add a splash of water if needed while reheating.
Similar Recipes
- 1. Kerala Vegetable Stew
- 2. Cucumber Moru Curry
- 3. Buttermilk Curry with Vegetables
Nutrient Benefits
This curry is packed with goodness. Yogurt provides protein and probiotics, while tomatoes offer vitamin C and antioxidants. Coconut adds healthy fats, and the spices like turmeric and cumin have anti-inflammatory properties. It’s also relatively low in calories while being filling.
Tomato Moru Curry
Ingredients
- 1 cup Grated coconut
- 1 Onion (big size and sliced)
- 1 cup Yogurt or curd
- 3 Tomato (chopped)
- 1/2 tsp Cumin seeds
- Curry leaves (a few)
- 1/4 tsp Turmeric powder
- 1/2 tsp Chilli powder
- Salt as per taste
For seasoning:
- Curry leaves (a few)
- 1/2 tsp Mustard seeds
- 2 Red chillies
- Fenugreek seeds (a pinch)
- 3 tbsp Oil
Instructions
- Make a smooth paste by grinding grated coconut and cumin seeds together. Add to it 1/2 cup of water for making a fine paste.
- Take sliced onions and chopped tomatoes in a vessel. Pour 2 cups of water. Add turmeric powder, salt, chilly powder and curry leaves. Cook for sometime.
- When the tomato and onion is almost done, put in the coconut paste. Simmer for about 2 to 3 minutes. You may add more water depending on the kind of consistency that you want.
- Combine the yogurt. Keep stirring constantly for a minute so that the curd does not split. When it is cooked well, remove from heat.
- Heat oil in a kadai and crackle mustard seeds and fenugreek seeds. Put split red chillies and curry leaves in it. Once the seeds have spluttered, tip it into the curry.
- Serve with hot rice and papad.
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Frequently Asked Questions
Can I use coconut milk instead of grated coconut?
Yes, but use thick coconut milk and reduce the water quantity. The texture will be different but still tasty.
Why did my yogurt curdle in the curry?
This happens when yogurt is cold or the heat is too high. Use room temperature yogurt and keep the heat low while stirring it in.
Can I make this curry ahead of time?
Yes, but add the tempering fresh when serving. The curry tastes best when heated gently just before eating.
