Moru Kachiyathu | Seasoned Buttermilk recipe | Onam special recipes

Moru Kachiyathu is a simple and soulful dish that’s a staple in Kerala kitchens. It’s not just a delicious accompaniment to rice but also a go-to medicinal dish for an upset stomach. This lightly seasoned buttermilk curry can be enjoyed almost every day, offering comfort and a soothing touch to any meal.

Whenever someone in my house has symptoms of upset stomach, apart from the brat diet, we follow this rice and moru kachiyathu. It clears all the discomfort.

video recipe

Ingredients

• For Buttermilk:
  • 1 cup curd
  • 1/2 tsp salt
  • 1/2 cup water
• For Seasoning:
  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • A pinch of fenugreek seeds
  • 1 sprig curry leaves
  • 2 red chillies, broken
  • 1 tsp chopped ginger
  • 1 tsp chopped garlic
  • 3-4 small onions, sliced
  • 1 tsp cumin seeds
  • 3/4 tsp turmeric powder
  • 1/2 tsp Kashmiri red chilli powder
  • 1/4 cup water

Instructions

Prepare the Buttermilk:

• In a bowl, take 1 cup of curd and add 1/2 tsp of salt.
• Whisk the curd until smooth and free of lumps.
• Gradually add 1/2 cup of water, whisking continuously, until you achieve a smooth, thin consistency similar to buttermilk.

Season the Buttermilk:

• In a pan, heat 1 tsp of coconut oil.
• Add 1 tsp mustard seeds and a pinch of fenugreek seeds. Allow them to splutter.
• Add 1 sprig of curry leaves and 2 broken red chillies. Mix quickly.
• Add 1 tsp each of chopped ginger and garlic. Fry until they turn slightly brown, but do not over-roast.
• Add the sliced small onions and sauté for a minute.
• Add 1 tsp cumin seeds, 3/4 tsp turmeric powder, and 1/2 tsp Kashmiri red chilli powder. Mix well.
• Pour in 1/4 cup of water and let it come to a boil.

Combine and Serve:

• Slowly add the whisked buttermilk to the pan while stirring continuously.
• Immediately switch off the heat. The residual heat will gently cook the buttermilk further, giving it a perfect consistency.
• Serve the Moru Kachiyathu warm and fresh with rice.

Step pics

In a bowl, take low fat sour curd

add salt

whisk it without lumps

add water little at a time and whisk it to a smooth buttermilk consistency

adding it in batches help to whisk without mess.

add all the water and whisk again to a thin consistency.

if using curd with fat, consider removing the fat

buttermilk is ready

heat coconut oil in a pan/mud pot and crackle mustard seeds, fenugreek seeds

let it crackle

add red chilli and curry leaves

let it turn crisp.

add chopped ginger and chopped garlic

fry till slightly brown or until raw smell leaves

add sliced small onions.

fry till slightly brown

add cumin seeds(crushed or whole)

turmeric powder

kashmiri chilli powder for a nice red colour.

mix everything together

add water and mix well

bring it to a boil

put the flame low and add whisked buttermilk slowly while stirring continuously.

switch off immediately after adding buttermilk. do not cook further. heat in the mud pot will cook the curry further.

Expert Tips

1. Curd Selection: Use low-fat curd or remove the butter from regular curd before making buttermilk. This helps in achieving a smooth, non-greasy consistency.
2. Continuous Stirring: When adding the buttermilk to the seasoning, make sure to stir continuously. This prevents the curd from curdling.
3. No Overcooking: After adding the buttermilk, avoid cooking it further. The residual heat in the pan is sufficient to bring out the flavors without splitting the curd.
4. Spice: You can also add green chillies chopped. If adding green chillies, adjust red chillies accordingly.
5. Medicinal Use: If using this dish for digestive comfort, reduce the amount of chilli powder and red chilli for a milder version.