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Moru Curry with Chayote Squash Recipe

In Moru curry with chayote squash, the chayote squash pieces are simmered in a tangy yogurt-coconut gravy and cooked to perfection.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 -4
Calories 129 kcal


  • 2.5-3 cups Approx. 500g or 2 medium sized Chayote Squash, diced (See Recipe Notes)
  • 1 tsp Cayenne pepper/ Ground Red Chilli ; adjust to taste
  • ½ tsp Ground Turmeric/Haldi
  • 1 Serrano Pepper or any green chilli; adjust to taste
  • 1 cup Yogurt/ Curd
  • 1 cup Grated Coconut
  • ¾ tsp Cumin Seeds/Jeera
  • Salt to taste


  • 1 tsp Oil
  • ½ tsp Mustard Seeds
  • 4-5 Curry Leaves
  • 2-3 Whole Red Chillies

Equipment Required

  • Knife & Chopping Board
  • Medium sized Sauce Pan with lid
  • Small Pan for Tempering/Tadka Pan
  • Measuring cups & Spoons This is optional since the measurements need not be precise.
  • Food Processor/Mixer-Grinder
  • Small whisk to whisk the yougurt/curd


  • Wash and roughly dice the Chayote squash.
  • in the medium-sized pan, add chayote squash pieces, Cayenne pepper, ground turmeric, sliced Serrano pepper, salt, and a sufficient quantity of water, and bring the water to a boil over medium-high heat. Reduce the heat to medium/low, cover the pan with a lid and cook till squash pieces are soft.
  • Meanwhile, whisk the yogurt to ensure no lumps are present.
  • Using a food processor or dry grinding attachment of the mixer/grinder, grind the coconut and cumin seeds to a very smooth paste using as little water as possible.
  • Once the squash pieces are cooked, lower the heat and add the whisked yogurt and mix well.
  • Now add the ground coconut paste and bring to another boil.
  • Adjust the consistency and the seasoning if required.
  • Prepare the tempering on another stove. Heat oil in a small pan on medium heat and add mustard seeds. When they splutter, reduce the heat, add the curry leaves and whole red chillies. Add the seasoned oil along with the spices to the chayote squash curry and serve hot.


1. Instead of Chayote Squash, you can also use Raw Papaya, Ash Gourd (also called Winter Melon), Kohlrabi and even Raw Banana.
2. When dicing the Chayote squash, remove the inner seed using a paring knife.
3. If you do not like the peel of the Chayote squash, remove it using a peeler, though I have not done so.
4. Do not forget to lower the heat or even remove the pan from the heat before adding the whisked yogurt. If you do not do this, there is a chance of the yogurt/curd curdling due to high heat.
5. You can use low-fat yogurt without compromising the taste.