Moru Kachiyathu
Moru Kachiyathu is a simple Kerala style lightly seasoned yoghurt curry, that is a great accompaniment with rice. For a simple and filling meal, all you need is some moru kachiyathu along with a pickle and papadam on the side with your rice. Moru Kachiyathu is also served as part of the Kerala Onam Sadya too.
Moru Kachiyathu is made using buttermilk and is tempered with turmeric powder and some spices. Buttermilk can be made easily by whisking together yoghurt/curd along with water.
Though this is a really simple recipe, if we are not careful with lowering or switching off the heat while adding buttermilk, you might end up with a curdled Moru Kachiyathu! So I generally turn off the heat and then add the buttermilk. The heat from the tempering is enough for the buttermilk and you don’t need to heat it again.
For other Onam recipes I have already shared, please check this.
Moru Kachiyathu
Course: MainCuisine: KeralaDifficulty: Easy4
servings5
minutes5
minutes10
minutesMoru Kachiyathu is a simple Kerala style lightly seasoned yoghurt curry, that is a great accompaniment with rice
Ingredients
Coconut Oil
Mustard Seeds – ¼ tsp
Fenugreek Seeds – 1/8 tsp
Shallots/Small Onion – 4-5, sliced
Dry Red Chilli – 2-3
Ginger – ¼ inch piece, chopped
Green Chilli – 2-3, slit lengthwise
Curry Leaves – a few
Turmeric Powder – ¼-½ tsp
Chilli Powder – ¼-½ tsp
Salt – as per taste
Buttermilk – 2 cups
Directions
- In a pan or kadai, add coconut oil. Once it heats up, add the mustard and fenugreek seeds and let it splutter.
- To this, add the sliced shallots, dry red chilli, ginger, green chilli and curry leaves. Once the shallots turn a light brown color, add the turmeric powder, chilli powder and salt and mix well. Reduce the heat to minimum and to this, add the buttermilk (at room temperature) and mix well. Let it heat up, but not come to a boil.
- Turn off the heat and serve with some hot rice.
