Friday 29 July 2011

Moru Kachiyathu/Kachimoru

At our home, Moru Kachiyathu/Kachimor is an indispensable side dish with rice. It's subtle flavour makes it a very elegant dish. Though it is an extremely simple dish, it took me sometime to actually master this dish. (Initially, it curdled almost everytime I used to make it) But after so many futile attempts, my mom helped me and there has been no looking back ever since!



Buttermilk/Sour Curd - 1/2 ltr/500 ml
Small onion (Chopped) - 4 to 5
Ginger (Chopped) - 2 tsp
Garlic (Chopped) - 2 cloves
Green chilli (Slit fine) - 3 to 4
Red chilli (Vattal Mulaku) - 2
Turmeric powder - 1/2 tsp
Mustard seeds - 1/4 tsp
Jeera/Cumin seeds - a pinch
Fenugreek powder - a pinch
Curry leaves - a few
Salt - to taste


Add a few curry leaves into the buttermilk/Sour curd and keep aside for 1/2 an hour. Heat oil in a wok and splutter mustard seeds. Add ginger, garlic, green chillies, small onions, curry leaves, red chillies and cumin seeds. Fry for about 2 to 3 minutes. Add turmeric powder and fry for 1/2 a minute. Switch off the flame and add Fenugreek powder and combine well with other ingredients. (Switching off the flame avoids burning of Fenugreek powder which can get bitter if burnt) Leave this mixture to cool. Once it has cooled, add the buttermilk/Sour curd and switch on the flame again. Add required salt and stir continuously till steam comes through the spatula. (Keep alternating the flames between high and low) Do not let it boil. This will take around 5 to 6 minutes. After removing from gas,  stir for a few more minutes and immediately transfer to another vessel to stop the cooking process.

Serve with Rice.

Notes: Make sure the buttermilk/curd is at room temperature, otherwise it may curdle.

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