Moru Kachiyathu

Name: Moru Kachiyathu
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2-3 servings
Ingredients: 2 cups buttermilk; 1 cup water; 1 teaspoon turmeric powder; 1 green chili, slit; 1 tablespoon coconut oil; 1 teaspoon mustard seeds; 1 teaspoon fenugreek seeds; 1 sprig curry leaves; 2 cloves garlic, crushed; 2 pinches asafoetida; to taste salt

Veg

Thin spiced buttermilk tempered with mustard seeds, dried red chillies, shallots, ginger, and curry leaves. A cooling, digestive course served toward the end of a sadya meal — poured over rice to create a light, tangy finish.

Cuisines

Travancore Kerala Malabar

Best for

Lunch Dinner

Recipe

Prep: 10 min Cook: 10 min Total: 20 min 2-3 servings

Ingredients

2 cups	buttermilk
1 cup	water
1 teaspoon	turmeric powder
1	green chili, slit
1 tablespoon	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	fenugreek seeds
1 sprig	curry leaves
2 cloves	garlic, crushed
2 pinches	asafoetida
to taste	salt

Instructions

1 In a bowl, mix the buttermilk with water, turmeric powder, and salt. Stir well and set aside.
2 Heat coconut oil in a pan over medium heat.
3 Add mustard seeds and let them splutter.
4 Add fenugreek seeds, curry leaves, slit green chili, and crushed garlic. Sauté until the garlic turns golden.
5 Reduce the heat to low and add asafoetida.
6 Pour the buttermilk mixture into the pan and stir continuously.
7 Heat the mixture gently, ensuring it does not boil, until it is warmed through.
8 Remove from heat and serve warm with rice.

Tips

Ensure the buttermilk does not boil to prevent curdling.