Thursday, February 6, 2014

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.



33 comments:

  1. looks so refreshing.... love the clicks

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  2. Love this kachiya moru, very tempting, super healthy and very comforting sis...

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  3. Lovely clicks Anupa ! Love the way moru is being poured ! Moru kachiyathu n pickle is more than enough for a hearty meal !

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  4. My favourite Curry. Though its winter here i have not made this curry for a while and started drooling after seeing your photographs.

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  5. I make it little different. I make the seasoning and tempering together and add the buttermilk to it and cook till everything starts to float up and the oil starts to show up. But they all taste the same right? Being lazy I usually skip making more and use plain yogurt for chooru. My daughter loves Mooru curry though. She will eat rice just with that.

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    Replies
    1. I have always seen my mom make it this way so I have never tried to change it....but it would taste the same ...he he...There are lazy days here too, when we go with plain yogurt :P

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  6. Replies
    1. Thank u Pallavi.... Coming over here? I will serve it to you :)

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  7. Nice clicks and perfect curry with rice...

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  8. Moru kachiyathu is always a life saver anytime I pick my brain on choril ozikan endaaa..
    Love the first pic and of course kale thoran thanks for making it my favorite too :))

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    1. Thanks Meena :)... Every time we make Kale kootu we keep saying that it was a good find...these days when we serve lunch to our guests it is always there in the menu :P

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  9. Oh any day I love this one and just y'day did I make it too..:-) I make it very much the same way. Lovely clicks to sweety!

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  10. Moru kachiyathu is something that I can never say no to. An easy and tasty option it is. When confused as to what to make I always go for this. The first click left me drooling Anu...

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  11. I believe kachiya moru is more or less what we call as majjige huli in Kannada with a small difference that you dont add coconut in it where as a kannadiga when prepares majjige huli adds coconut by grinding it and also it has some veggies in it! I loved your version lots! this way I would enjoy my meal! Looks r tempting!esp. the click where kachiya moru is being poured.

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    Replies
    1. Good to know that....we too make the ones with veggies and coconut in it....but we call it pullisery (as far as I know).

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  12. moru kachiyathu and choru with a fish fry as side..........undenkil ethra choru kazhichalum mathiyavilla..........Ur pics are wonderful dear....While seeing ur pics...I'm having a strong thrive to grab it right nw. Ividae vannittu ithu varae njan undakkiyittilla.......bcz of my laziness .....cant resist ....nw for 2morrows lunch, wl definitely do it..... :)

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    Replies
    1. that combination is like a malayali's favorite right?...Thank u Remya :)

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  13. Had This for lunch today . thanks for those tips, I usually end up with a curdled mess ;)

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    Replies
    1. Thank u Shree...Aa chemeen roast'um moru kachiyathum chorum ...aha...what a treat..chemeen roastinde recipe edummo?

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    2. sho ormippikkalle, I want it again :P Chemmeen roast recipe idaan vendi onnude undakkam ;)

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    3. he he he....

      oh ho appol muruvan chemmeen roast'um theertho :(...enji ondakumbol recipe edu..ennitte venam chorum chemmeen roast'um, moru kachiyathum vetti adikan :)

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  14. I make it almost everyday as my daughter loves it. I make it in the same way except for some minor changes. As you said moru kachiyathum, chorum, chemmeen roastum.... yummm... Kothippikkalle

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  15. Moru kachiyathu with Mathy fry is my all time favorite. Thanks dear

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