Moru Kachiyathu Recipe – Kerala Style Seasoned Buttermilk
Moru Kachiyathu, a delightful dish hailing from the beautiful coastal state of Kerala, India, is a refreshing and comforting seasoned buttermilk that plays an essential role in the traditional Kerala meal. This side dish, made primarily from curd (yogurt), is seasoned with a medley of spices, shallots, and coconut oil, making it a perfect accompaniment to rice and various curries. With its rich flavors and creamy texture, Moru Kachiyathu embodies the essence of Kerala’s culinary heritage.
Ingredients
| Ingredient | Quantity |
|---|---|
| Curd (Dahi / Yogurt) | 2 cups |
| Water | 1-1/2 cups |
| Shallots (Pearl Onions) | 5 |
| Ginger (Finely Chopped) | 1 inch |
| Garlic (Cloves) | 3 |
| Green Chilli (Finely Chopped) | 1 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Methi Seeds (Fenugreek Seeds) | 1/2 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Coconut Oil | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 120 kcal |
| Protein | 4 g |
| Carbohydrates | 8 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sodium | Varies with salt added |
Preparation Time
| Activity | Time |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 10 minutes |
| Total Time | 20 minutes |
Servings
| Servings | 4 |
Instructions
To embark on your journey to prepare Moru Kachiyathu, begin by adding the curd into a large mixing bowl. With a whisk, blend the curd until it achieves a smooth and silky texture. Following this, introduce the water and continue whisking until the mixture reaches a semi-thick buttermilk consistency. This forms the creamy base of your dish.
Next, take a wok and heat the coconut oil over medium flame. Once the oil is hot, carefully add the mustard seeds and listen as they crackle joyously. This is the initial step in bringing out the delightful aroma of the spices.
As the mustard seeds start to pop, add the methi seeds, curry leaves, and dry red chillies into the wok, allowing them to splutter and release their flavors into the hot oil. This step not only enhances the aroma but also infuses the oil with a rich essence that will permeate the buttermilk.
Now, it’s time to introduce the finely sliced shallots and crushed garlic cloves into the mix. Sauté these until the shallots turn translucent, which should take about a minute or two. This process softens the onions while enhancing their sweetness.
Once the onions have reached this desired state, add the chopped ginger, green chilli, and turmeric powder. Quickly flash fry these ingredients for a brief moment, allowing the spices to meld together and their flavors to develop.
Reduce the heat to low, and with a steady hand, slowly pour the buttermilk mixture into the wok. Keep stirring gently as you add the buttermilk, ensuring that it warms gradually without boiling. The key here is to avoid bringing it to a boil, as this could cause the curd to curdle, ruining the smooth texture of your seasoned buttermilk.
After the buttermilk has warmed and begins to bubble gently, switch off the flame. Season the mixture with salt according to your taste, and give it a good stir to ensure the salt is evenly distributed.
To serve, pour the Moru Kachiyathu into a serving bowl and relish it alongside a steaming plate of mixed vegetable sambar, perfectly cooked steamed rice, and a flavorful beetroot thoran. This combination creates a delightful meal that is perfect for a simple weekday lunch, allowing the refreshing buttermilk to balance the spices from the other dishes.
This Moru Kachiyathu recipe not only showcases the traditional flavors of Kerala but also embodies the warmth and hospitality associated with its cuisine. Enjoy this dish with family and friends, and experience the joy of sharing a taste of Kerala in your home.
