Nadan Moru Kachiyathu.

Moru Kachiyathu Recipe / Seasoned Buttermilk / Kerala Moru Curry / Kachiya Moru
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Nadan Moru Kachiyathu Recipe / Kerala Moru Curry Recipe / Kachiya Moru Recipe / Moru Curry / How to Make Kerala Moru Kachiyathu.

This is Kerala’s essential and unavoidable dish `ozhichu koottan´ in almost every family, especially in every Christian home of Kerala.. It goes well with rice. It is such a simple and humble item without which no Malayalee meal would be complete. Butter milk is there in various forms like Pachamoru, Kachiya moru, sambharam – Keralites cannot ignore it during their meal. Yogurt is the major ingredient in this curry and it is a major one in almost all Indian curries.

This is my second recipe where, buttermilk is the key ingredient. Other one is Pachamoru or Sambharam.



Personally speaking I have very fond memories with regard to this curry. My dad is from Kuttanadu, Changanacherry of Kottayam district of Kerala, the southernmost state of India. Kuttanadans have the habit of eating every meal with at least one ozhichukootan and they use this basically towards the end of the meal. In my childhood, I used to get amused seeing this habit. Gradually I too started following this system. I still remember my mom making this dish in haste in the busy mornings before going to school every day only because it is such an unavoidable dish for my one and only brother Siby Mathew. Without Moru kachiyathu and Pappadams, lunch is incomplete for my brother even if there are so many other side dishes.. Pappadam is a thin, crisp disc-shaped Indian food typically based on a seasoned dough made from black gram / urad flour fried or cooked. Okay. That’s the family story pertaining to this delicious Moru kachiyathu.. 

This butter milk can be made in two ways, one with coconut paste (traditional method, coconut enhances its taste) and the other one without coconut paste. The one I am posting today is without coconut. I am yet to try the one with coconut paste, but my mom usually makes the coconut version. This seasoned butter milk can be kept for even a week in the refrigerator. I just microwave it for 20 or 25 seconds before using it every time.

You can prepare this one whenever you are running short of time to prepare other elaborate dishes. It can be prepared in less than 10 or 15 minutes!! Good and fresh yogurt is required to get a good taste. My Keralite friends know very well how to make this, but this is for the non Keralites.. 

Here goes the  Kachiyamoru recipe of Kerala :

Preparation time – 10 minutes
Cooking time – 5 minutes
Serves: many
Calories: 120 / 1 Cup (2% Buttermilk)

Ingredients for Kachiyamoru:

Yogurt (plain and fresh) – 2 cups
Water – 1 cup
Coconut Oil – 1 tbsp.
Mustard seeds – 1 tsp.
Fenugreek seeds – 1 tsp.
Dried red chilly – 1
Shallots (small onions) – 2
Ginger (chopped finely) – 1 tsp.
Garlic (chopped finely) – 1 tsp.
Curry leaves – 1 sprig
Green Chilly (chopped finely) – 1
Turmeric powder – ¼ tsp.
Salt – to taste.

How to Make Nadan Moru Kachiyathu:

Beat curd very well and add water to it to get the required consistency. Keep it aside.

Heat Oil in a saucepan. To this add mustard deeds. When it crackles, add fenugreek seeds. Add few curry leaves and dried Red chilly. Mix it for few seconds. Add ginger, garlic and green chilly. Mix it well till the onion starts changing it colour and you start getting a nice aroma. Lower the flame to medium low. Now add the spice powders including Turmeric powder and fenugreek powder (if you did not add fenugreek seeds before) and allow heating it for two or three minutes. Now add salt and mix well.

Remove it from the stove. Let it cool for a while. Now pour the buttermilk in to the pan and stir in the same direction till steam comes from the saucepan. Never allow it to boil. Switch off the flame. Stir for few minutes, allow it to cool. Taste for salt. Delicious Moru Kachiyathu is ready.

Serve it warm with Rice and it goes well with Fish Fry / Curry and any vegetable stir fry.

My Recipe Notes on Kachiyamoru:

1. Use whole milk – high fat yogurt. The Yogurt should be in the room temperature.
2. Yogurt will curdle when heated beyond a given point, leaving you a pan full of watery liquid and chunky curds!! You should take extra care here. One tip here, add 1 tsp of any flour like All Purpose Flour or Gram Flour while whisking yogurt.
3. When you add fenugreek seeds, bear in mind to reduce the heat, since fenugreek gets burnt easily leaving a bitter taste. 

Have a great weekend and an even better week ahead.

Happy Cooking.. Cheers.. Seena.

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Kerala Style Seasoned Buttermilk / Traditional Kerala Moru Curry / Moru Charu / Pulisseri / Easy Kachimoru / Moru Curry Recipe / Kerala Style Spiced Yogurt Curry /Kerala Moru Curry without Coconut / കേരളാ മോര് കാച്ചിയത്.





കേരള മോര് കാച്ചിയത് റെസിപ്പി.

Difficulty: Beginner Prep Time 5 min Cook Time 5 min Total Time 10 mins

Description

Nadan Moru Kachiyathu is very easy and simple, yet very close to heart Kerala Sauce dish often served with rice. Yogurt is the main ingredient and is seasoned.

Keywords: butter Milk, Nadan, Kerala, Seasoned Butter Milk, Kachiya Moru, Moru Curry, Moru Kachiyathu, Curd, Summer, Recipe, Easy, Rice

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