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Home / Recipes / Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

Photo of Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk by Anupa Joseph at BetterButter

Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

Anupa Joseph
0 minutes
Prep Time
10 minutes
Cook Time
12 People
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Recipe Tags

  • Veg
  • Everyday
  • Kerala
  • Side Dishes
  • Gluten Free

Ingredients Serving: 12

  1. For the seasoning of buttermilk:
  2. 1/2 liter buttermilk/curd/plain yogurt at room temperature
  3. A pinch of fenugreek powder
  4. 3/4 tsp of cumin powder
  5. 1/2 tsp of turmeric powder
  6. salt to taste
  7. For tempering:
  8. 2 shallots finely sliced
  9. 1 tsp of finely chopped ginger
  10. 1 tsp of finely chopped garlic
  11. 2-3 dry red chilly
  12. 1/2 tsp of mustard seeds
  13. 1-2 tbsp of coconut oil
  14. 1 strand of curry leaves


  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 ashar
mamta ashar   Apr-14-2016

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