Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk | How to make Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

By Anupa Joseph  |  25th Nov 2015  |  
5 from 1 review Rate It!
  • Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk, How to make Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk
Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilkby Anupa Joseph
  • Prep Time

    0

    mins
  • Cook Time

    10

    mins
  • Serves

    12

    People

65

1

About Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk Recipe

Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

Ingredients to make Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

  • 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

How to make Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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mamta ashar2 years ago

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