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DISH NAME : MORU KACHIYATHU ( BUTTERMILK CURRY WITHOUT COCONUT)
Preparation Time : 10 minutes
Cooking Time : 10 minutes
Description
This is a simple seasoned buttermilk curry served with rice. This dish is mainly made at Kottayam(kerala,south India) and surrounding areas. There are 2 variations of kachiya moru- with and without coconut. this version is without coconut.
Butter or fat is removed from curd/ yoghurt to make it into a diluted and healthy form, which is then called buttermilk.Buttermilk is excellent for digestion. Room temperature sours the buttermilk. Ideally the best place to store is in the fridge. Buttermilk tenderizes meat and gives softness to pancakes etc. An ideal drink during summers. With an addition of salt, in summers, this counteracts heat and dehydration.
Shallot belongs to the onion family. The flesh is usually pinker than that of brown skinned onions. In India, shallots are used in the southern states. Since it is used in the preparation of Sambar (a lentil dish of South India), it is known as Sambar onion and since Sambar is the main dish of Tamilians ( Madras / Chennai natives), it is also known as Madras onions. Shallots are commonly used in French cooking. It is said that regular consumption of shallots will reduce cholesterol levels and improve the blood circulation. High concentration of flavonoids in shallots reduces the risk of cardio-vascular diseases.
Ayurvedic Note
1) Buttermilk cools the body.
2) Quenches thirst, normalises appetite.
3) Helps in bowel movements.
4) Good for those suffering from IBS(irritable bowel syndrome) and hemorrhoids.
5) Can be used as thirst quencher during summers by adding 3/4 th cup room temperature water to 1/4 cup moru kachiyathu. Add salt as required.
Note
1) Buttermilk should be at room temperature.
2) Use low fat buttermilk. In case buttermilk has fat add about 1/4 cup water.
| Quantity | Name | |
|---|---|---|
| MORU KACHIYATHU | ||
| 2 No.s | Red chilli,(dried) cut into two | |
| 0.5 Tsp. | Turmeric powder | |
| 2 Tsp. | Oil | |
| 2 Sprigs | Curry leaves | |
| 0.5 Tsp. | Mustard | |
| 1 Pinch | Fenugreek | |
| KACHIYA MORU ( BUTTERMILK CURRY WITHOUT COCONUT) | ||
| Salt to taste | ||
| MORU KACHIYATHU | ||
| 500 Ml. | Buttermilk | |
| 2 Tsp. | Shallots chopped | |
| 1 Tsp. | Garlic, chopped (optional) | |
| 2 Tsp. | Ginger, chopped | |
| 2 Tsp. | Greeen chillies,chopped | |
Method
1) Heat oil in a pan. Splutter mustard. Add fenugreek, red chilly and curry leaves.
2) Add shallots, ginger, garlic and green chilli. Fry till shallots are light golden.
3) Add turmeic powder. and immediately add buttermilk. Stir continuously until steam comes from the buttermilk. Do not let it boil, or it will curdle.
4) Remove from fire. Add salt. And stir for a few minutes more to prevent curdling.
Serving Suggestions
Serve with rice.