Kachimoru/Moru kachiyathu
The Moru Kachiyathu Recipe is a straightforward and delightful Kerala-style seasoned buttermilk commonly prepared in Malayalee households on a daily basis. In Malayalam, "Moru" translates to buttermilk, and in South Indian culinary traditions, no meal is truly complete without the final course of rice accompanied by curd or buttermilk.
Ingredients
- 500 ml Buttermilk (moru / laban) (@ room temperature)
- 4-5 Small onion / Pearl onion
- 2 tsp Chopped Ginger
- 3-4 Green chili (slit lengthwise)
- 2 Dry Red chilli
- 1/4 – 1/2 tsp Turmeric powder
- 1/4 tsp Mustard
- A pinch Fenugreek
- Curry leaves
- Salt
- Oil
Instructions
- Heat oil in a pan & splutter mustard & fenugreek seeds. Add red chili, small onion, ginger, green chili, curry leaves. Fry it for 1-2 minutes. Add turmeric powder & salt. Mix well.
- Add buttermilk and stir. Stir continuously until the steam comes through the spatula. Don't let it boil. It will take around 5-7 minutes. After removing from gas, stir for a few more minutes.
Notes
It can be refrigerated for 3-4 days. It’s important that the buttermilk should be at room temperature, otherwise it may curdle. I use low fat buttermilk. If you are using full fat buttermilk, you can add around 1/4 cup water also. I used Al Marai laban to make this.
Tried this recipe?Let us know how it was!