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!
