Moru Kachiyath | Kerala Style Spiced Buttermilk Curry without Coconut

Kerala Style Moru Kachiyath without Coconut

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

Print This

Serves: 6 Prep Time: 5 m Cooking Time: 5 m

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.

Anishya