Moru Kachiyathu
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 Seed |
|
1 teaspoon | Fenugreek Seed |
|
1 sprig | Curry Leaf |
|
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.