Moru Kachiyathu – Seasoned buttermilk

Moru kachiyathu or kachiya moru is a seasoned buttermilk curry that is part of  a staple meal in Kerala. It is prepared on an almost daily basis. It also has numerous versions and colors, ranging from white to light yellow to a dark orange yellow. It can be made with the addition of coconut and also without it. This dish is very simple in preparation but it should not be underestimated for the flavor is delicious and the taste increases with each passing day.

The texture and the thickness of the curry varies with the amount of water added to the yogurt and also on whether the coconut is added or not. In my home we always make this without the coconut. We do not make it watery as we love to keep the creaminess of the curd intact. The sourness of the curd is also a decisive factor in the taste of the moru. Some like their moru to be a bit sour but we like it to be made out of fresh, thick, creamy, yummy curd. A regular workday meal in a Keralite house consists of rice, a side gravy to moisten the rice, a vegetable side dish and a non vegetarian dish. During our childhood the gravy was more often moru . We used to take our afternoon lunch packets to school. My Mom used to give moru in small bottles so that we would not spill it on our books.I accidentally spilled it on my books once and I got a royal spanking..!! Well, this recipe sure has numerous memories associated with it.

MORU KACHIYATHU

  • Curd – 1 cup
  • Cumin seeds – 1/2 tsp
  • Turmeric – 1/2 tsp
  • Chili powder – 1/4 tsp
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1/2 tsp
  • Small Red onions – 6
  • Green Chilies – 4
  • Ginger – 1 Tbsp
  • Curry leaves – 2 sprigs
  • Salt as needed
  • Oil – 1 Tbsp
METHOD
  • In a blender, whiz the curd with the cumin seeds, the turmeric and a 1/4 cup of water. Keep aside
  • In a deep pan heat the oil. When the oil is hot enough pop the mustard seeds and the fenugreek seeds.
  • Toss in the curry leaves and let crackle.
  • Follow this up with the onions, green chilies and the ginger. Fry this around till the raw smell has disappeared.
  • Add the chili powder and mix in. Remove the pan from the flame.
  • If the pan is too hot and the curd is added to it, the curd will split and the end product will be an inedible , unsightly concoction.
  • Take the pan off the flame and add the curd to it , whisking furiously.
  • Return the pan to a slow flame and heat it up gently, stirring well all the while.
  • As the curd mixture heats up, the color will turn to a darker shade of yellow due to the presence of the turmeric.
  • Once the curd has become hot to touch (do not let it bubble up), remove from flame and add salt as needed.
  • Care should be taken that the moru should be stirred well right from adding it to the pan till seasoning it with salt.
  • This moru can be served hot with rice .

2 comments

  1. Tina says:

    hello ansy..tina again..
    i used to add a pich of chillipowder over kachiya mooru ie finally when we remove from flame.
    but your version was new to me ie adding chillypowder in between.came out really nice..tasty it was !!!thank you for sharing..
    small suggestion from me..can add a pinch of kayam podi adds lil more flavour.God bless you dear..All the very best wishes for u

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