Moru Kachiyathu

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Traditional simmered buttermilk [Moru Kachiyathu] a great digestive


Curd/Yoghurt – 2cup
Water – 2cups
Curry leaves – as needed
Mustard seeds – 1 tsp
Fenugreek – 1/2 tsp
Onion – 1 medium size
Ginger – 1 thumb size
Garlic – 4-5 pods
Green / red chilly – 2 or 3 (whole)
Curcuma / Turmeric powder – 1/2 tsp
Chilly powder – 1tsp
Cummin powder – 1tsp
Salt – as required
Coconut Oil – 2 tbsp


Dilute the curd with water in a vessel and add curry leaves and salt. Keep the vessel in a simmering flame. Stir well to one side using a wooden spatula until steam coming on the top, then remove the vessel from the flame. Heat the oil in a pan with medium flame. Add mustard seeds along with fenugreek. Once both seeds splutter, add chopped onion along with chopped ginger, garlic and chilly (whole). Fry the mixture until the onion turned in to light brown. Then add turmeric powder, chilly powder and cummin powder and allow to heat for 1 minute. Then add the mixture in to the vessel containing moru and mix well in to one direction with the wooden spatula. Can add salt if needed and curry leaves on the top. Traditional moru kachiyathu is ready.