Kerala Style Moru Kachiyath/ Kachiya Moru – It’s a quick and easy curry made with buttermilk seasoned with mustard, cumin, fenugreek etc. No coconut or vegetables are added in this Kachiya Moru recipe.
Best Combination
- Rice + Fish curry/ Fish fry + Thoran
- Rice + Chicken curry/ fry/ roast + Thoran
- Rice + Beef curry/ fry/ roast + Thoran
- Rice + Mutta porichathu/ Omlete + Thoran
- Rice gruel
- Rice + Chammanthi
Moru Kachiyath | Kerala Style Spiced Buttermilk Curry without Coconut
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Ingredients
- 1. Curd - 2 Cup - With medium sourness
- 2. Fenugreek seeds - 1/4 Teaspoon (Uluva)
- 3. Mustard seeds - 1/2 Teaspoon (Kaduk)
- 4. Cumin seeds - 1/4 Teaspoon (Jeerakam)
- 5. Dried red chilly - 2 Nos - Broken
- 6. Curry leaves - 1 Stem
- 7. Shallots - 1 Tablespoon - Thinly sliced (Chuvannulli)
- 8. Ginger - 1 Tablespoon - Thinly julienned (Neelathil arinjathu)
- 9. Garlic - 1 Tablespoon - Thinly julienned (Neelathil arinjathu)
- 10. Green chilly - 2 Nos - Slitted
- 11. Turmeric powder - 1/4 Teaspoon (Manjal podi)
- 12. Water - 2 Cups
- 13. Salt - As required
- 14. Coconut oil - 1/2 Tablespoon
Instructions
- Beat the curd with salt and 2 cups of water and keep aside.
- Heat oil in a pan splutter fenugreek seeds, mustard seeds and cumin seeds.
- Add dry chilly, curry leaves and shallots and fry for sometime.
- Add ginger, garlic and green chilly and fry till light brown color.
- Add turmeric powder saute for 15 second and adjust the flame to very low.
- Add the beaten butter milk and stir continuously till the curry is ready. Refer notes for more info.
Notes
• Ground coconut paste also can be added to get a thick curry. And that recipe is called “Moru Curry” • Different vegetables like Ash gourd (Kumblanga)/ Yellow melon (Vellarikka)/ Tomato etc can also be added to make Moru Curry. • Ginger and garlic can be added sliced thinly or in crushed form. • Moru Kachiyathu tastes better when consumed in next day. • Reduce the heat as much as possible before pouring the buttermilk into the hot seasoning pan. If the heat is high the buttermilk will be splitting. • If the seasoning pan is very hot, add little water and cool the pan then add the buttermilk. • Do not boil the buttermilk, just heating up is enough • How to check whether buttermilk curry is ready – Continuously stir the curry with a wooden or steel ladle/ spatula and check occasional by lifting up the ladle and check vapor coming out from the ladle in a light source. If vapor is coming it’s the time to switch off the flame. • A pinch of red chilly powder can also be added. • Sourness and thickness of curry can be adjusted with right amount of water.
