Moru Kachiyathu / Kachiya Moru / Seasoned Buttermilk

Moru Kachiyathu is a must at our house and I am sure it would be the same for most of us malayali's. It is so amazing, how such a simple recipe can enhance the taste of lunch to a greater level. 

Choru (rice) and Moru Kachiyathu, itself is such a great combination that with just a simple egg omelet (indian style) as a side, you are sure to have had a fulfilling lunch. All said, while I clicked the below pictures for this post, I had my all time favorite Kale Kootu to go along with rice and Kachiya moru.

Likeness to few things stays constant all throughout your life. I would say, when it comes to food, it is one thing that I have never said 'no' to. I remember Monu(our family friend's son) came home to stay with us for couple of days while he was about 4-5 years old. When it was time for lunch he would ask my mom to just serve him with rice and Moru kachiyathu and no other side. So my mom used to make an egg omelet(only thing he would have as side with it) and serve it to him. A small kid would eat the rice with such pleasure and leave the plate clean. Such is this simple dish that makes even a kid to have food with such joy.

Even though it is a simple recipe, it would need a bit of an expertise or lets just say patience. Since we are dealing with buttermilk, it would curdle if you do not maintain the right amount of heat/ leave it unattended for a while etc. At the same time, if you follow the directions as is, you just cannot go wrong in making it.

Ingredients

For the seasoned buttermilk

1. 1/2 ltr. buttermilk/ curd/ plain yogurt @ room temperature
2. A pinch of fenugreek powder
3. 3/4 tsp of cumin powder
4. 1/2 tsp of turmeric powder
5. Salt to taste

For tempering

1. 2 shallots finely sliced
2. 1 tsp of finely chopped ginger
3. 1 tsp of finely chopped garlic
4. 2-3 dry red chilly
5. 1/2 tsp of mustard seeds
6. 1-2 tbsp of coconut oil
7. 1 strand of curry leaves

Method

• In a blender add all the ingredients listed under 'seasoning of buttermilk' and beat it just untill everything gets blend well. If you are using thick buttermilk/ curd, add just a little drinking water to make it a little runny. 
• Pour it to a saucepan and keep it on high heat just untill the saucepan gets warmed up. Keep stirring continuously. Then turn down the heat to medium-low. Keep stirring it untill the mixture gets warm and starts foaming up. This should take about 5-10 minutes. Do not boil it or overheat it. 
• Remove it from the heat and keep stirring it for another 3-4 minutes.

Tempering

• In another skillet, heat the coconut oil. Add the mustard seeds and let it pop. Add the sliced shallots, ginger, garlic, red chilly and curry leaves. Fry it for about a minute or two. 
• Remove it from the heat and let it stand for half a minute before you add it on top of the buttermilk mixture. Give it a stir and serve warm.
• You could refrigerate it for about 3-4 days. If you refrigerate, warm it just a little before use or just pour it cold, over steaming rice.

Tips

1. Do not add too much water to the buttermilk/curd else it would get watery. We love it to be thick to have the richness of the buttermilk. However, if you prefer it too be watery , you could go ahead and add more water as required. Remember to use drinking water as we wouldn't be boiling the mixture.
2. Use the buttermilk that is maintained at room temperature else there are high chances of the buttermilk getting curdled.
3. You will need to keep stirring it continuously and adjusting the heat to prevent curdling of the buttermilk.