Kerala Moru Curry - Traditional Seasoned Buttermilk Recipe

Moru Kachiyathu Recipe – Kerala-Style Seasoned Buttermilk

Moru Kachiyathu is a quintessential Kerala side dish made with seasoned buttermilk. Its simple preparation, aromatic tempering, and vibrant flavors make it a staple in most Malayalee households. Known for its soothing and refreshing properties, this dish is often enjoyed as a comforting end to a traditional South Indian meal, paired with steamed rice.

Recipe Overview

Cuisine: Kerala Recipes
Course: Side Dish
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Ingredient	Quantity
Curd (Dahi/Yogurt)	2 cups
Water	1½ cups
Shallots (Pearl Onions), sliced	5
Ginger, finely chopped	1 inch
Garlic, finely chopped	3 cloves
Green Chili, finely chopped	1
Turmeric Powder (Haldi)	½ teaspoon
Mustard Seeds (Rai/Kadugu)	1 teaspoon
Fenugreek Seeds (Methi Seeds)	½ teaspoon
Curry Leaves	1 sprig
Dry Red Chilies	2
Coconut Oil	2 teaspoons
Salt	To taste

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~80 kcal
Protein	4 g
Carbohydrates	6 g
Fat	4 g
Fiber	1 g
Sodium	Variable (salt)

Instructions

Prepare the Buttermilk
- In a large mixing bowl, whisk the curd until smooth and silky. Gradually add water while whisking to achieve a semi-thick buttermilk consistency. Set aside.
Temper the Spices
- Heat the coconut oil in a wok or a heavy-bottomed pan over medium heat. Add mustard seeds and allow them to crackle.
- Add fenugreek seeds, curry leaves, and dry red chilies. Stir until the spices splutter and release their aroma.
Sauté the Aromatics
- To the tempered spices, add sliced shallots and chopped garlic. Sauté until the shallots turn translucent.
- Stir in chopped ginger, green chili, and turmeric powder. Quickly sauté the mixture to combine the flavors.
Add the Buttermilk
- Lower the heat to avoid curdling. Gradually pour the prepared buttermilk into the pan while stirring continuously.
- Heat the mixture gently until it is just warm and begins to bubble slightly. Do not let it boil.
Season and Serve
- Turn off the heat and add salt to taste. Mix thoroughly to ensure the seasoning is evenly distributed.
- Serve the Moru Kachiyathu warm alongside steamed rice, Mixed Vegetable Sambar, and Beetroot Thoran for a complete and satisfying South Indian meal.

Chef’s Tips

Avoid Boiling: Boiling the buttermilk can cause it to curdle. Always keep the heat low and stir constantly.
Coconut Oil: Using coconut oil imparts a distinct Kerala flavor, so avoid substituting it with other oils.
Variations: You can enhance the flavor by adding a pinch of asafoetida (hing) or fresh coriander leaves as a garnish.

Enjoy the comforting flavors of this traditional Kerala-style buttermilk preparation that perfectly balances spice, tanginess, and warmth!