Moru Kachiyathu Recipe - Kerala Style Seasoned Buttermilk
Moru Kachiyathu Recipe is a simple buttermilk recipe to cool your body after spicy meal plate. You can also have it as a snack for your summer afternoons.
Moru Kachiyathu Recipe is a simple and delicious Kerala style seasoned buttermilk which is prepared every day in a Malayalee household. Moru means buttermilk in Malayalam, and no south indian meal is complete without the last course of rice had with curd or buttermilk.
Buttermilk is also considered to be a good digestive. The simple seasoning using coconut oil and few basic ingredients makes the dish quite aromatic.
If you like this recipe, you can also try other Kerala recipes such as
- 2 cups Curd (Dahi / Yogurt)
- 1-1/2 cups Water
- 5 Shallots , (pearl onions), finely sliced
- 1 inch Ginger , finely chopped
- 3 Garlic , cloves, finely chopped
- 1 Green Chilli , finely chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 sprig Curry leaves
- 2 Dry red chillies
- 2 teaspoons Coconut Oil
- Salt , to taste
How to make Moru Kachiyathu Recipe - Kerala Style Seasoned Buttermilk
To begin making the Moru Kachiyathu Recipe (Kerala Style Seasoned Buttermilk), add the curd into a big bowl and whisk it to a silky texture.
To this add water and whisk it to get to a semi thick buttermilk consistency.
Heat coconut oil in a wok, add the mustard seeds and let it crackle.
Add the methi seeds, curry leaves, red chillies and let it splutter.
To this add the finely sliced shallots, garlic and saute until the onions turn translucent.
Add the chopped ginger, green chillies, turmeric powder and flash fry it.
Keep the heat to low, and slowly add the buttermilk into the wok.
Keep stirring, until the buttermilk get just warm and starts to bubble. Make sure you don't bring it to a boil to avoid curdling.
Switch off the flame, season with salt and mix well. Serve the Moru Kachiyathu Recipe (Kerala Style Seasoned Buttermilk) along with Mixed Vegetable Sambar, Steamed Rice and Beetroot Thoran to make it a perfect simple meal for a weekday lunch.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.