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Kachiya Moru (Seasoned Butter Milk)
A traditional Kerala-style seasoned buttermilk, featuring a blend of yogurt, spices, and aromatic herbs, gently heated to infuse flavors without boiling.
Ingredients
- 3 cups Curd or plain yogurt
- 3 units Green chillies
- 2 inches Ginger
- 6 units Garlic flakes
- 2 units Dry red chillies
- 1 teaspoon Fenugreek seeds
- 1 teaspoon Mustard seeds
- 2 sprigs Curry leaves
- 1 cup Water
- 1 tablespoon Salt
- 1 teaspoon Turmeric
- 3 tablespoons Coconut oil
More recipes using Curd
Kaachiya Moru (Buttermilk)
Kaachiya moru is a traditional Kerala dish known for its digestive benefits. It is a spiced buttermilk preparation that is gently warmed to enhance flavors without curdling.
Moru Curry
Moru curry is a traditional Indian dish from the Malabar region, prepared using coconut and sour curds, offering a tangy and creamy flavor profile.
Moru Koottan/Kaalan/Curd Curry
A traditional Kerala-style yogurt curry featuring semi-ripe nendran bananas cooked with spices and coconut, finished with a tempering of mustard seeds, fenugreek, and curry leaves.
Kachumbar/veg curd salad
A refreshing and flavorful side dish perfect for pairing with rice or biryani, featuring a mix of fresh vegetables and curd.
Instructions
- 1In a mixer grinder, combine the curd and water. Blend for a few seconds until smooth. Crush the ginger, garlic, and green chillies together.
- 2Heat coconut oil in a pan over medium heat. Add mustard seeds, dry red chillies, fenugreek seeds, and curry leaves. Sauté until the mustard seeds begin to pop. Add the crushed ginger, garlic, and green chillies. Sauté for a few minutes, then add turmeric and salt.
- 3Pour the whipped curd mixture into the pan with the seasoning. Heat gently, allowing the mixture to warm slowly from the edges without boiling. Turn off the heat immediately once warmed.
