Name: Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk recipe by Anupa Joseph at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 12
Ingredients: For the seasoning of buttermilk:; 1/2 liter buttermilk/curd/plain yogurt at room temperature; A pinch of fenugreek powder; 3/4 tsp of cumin powder; 1/2 tsp of turmeric powder; Salt to taste; For tempering:; 2 shallots finely sliced; 1 tsp of finely chopped ginger; 1 tsp of finely chopped garlic; 2-3 dry red chilly; 1/2 tsp of mustard seeds; 1-2 tbsp of coconut oil; 1 strand of curry leaves

Ingredients Serving: 12

For the seasoning of buttermilk:
1/2 liter buttermilk/curd/plain yogurt at room temperature
A pinch of fenugreek powder
3/4 tsp of cumin powder
1/2 tsp of turmeric powder
Salt to taste
For tempering:
2 shallots finely sliced
1 tsp of finely chopped ginger
1 tsp of finely chopped garlic
2-3 dry red chilly
1/2 tsp of mustard seeds
1-2 tbsp of coconut oil
1 strand of curry leaves

Instructions

In a blender add all the ingredients listed under 'seasoning of buttermilk' and beat it just untill everything gets blend well. If you are using thick buttermilk/ curd, add just a little drinking water to make it a little runny.
Pour it to a saucepan and keep it on high heat just untill the saucepan gets warmed up. Keep stirring continuously. Then turn down the heat to medium-low.
Keep stirring it untill the mixture gets warm and starts foaming up. This should take about 5-10 minutes. Do not boil it or overheat it. Remove it from the heat and keep stirring it for another 3-4 minutes.
In another skillet, heat the coconut oil. Add the mustard seeds and let them pop. Add the sliced shallots, ginger, garlic, red chilly and curry leaves. Fry it for about a minute or two.
Remove it from the heat and let it stand for half a minute before you add it on top of the buttermilk mixture. Give it a stir and serve warm.
You could refrigerate it for about 3-4 days. If you refrigerate, warm it just a little before use or just pour it cold, over steaming rice.

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