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.

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