Saturday, May 14, 2011

Moru Kachiyathu




Buttermilk/whisked yoghurt and water – 1/2 ltr/ 500 ml ( room temperature)
Red pearl onions – 4-5
Ginger – 2 tsp, chopped
Green chili – 3-4
Dried red chili – 2
Turmeric powder – 1/4 – 1/2 tsp
Mustard seeds – 1/4 tsp
Fenugreek seeds – a pinch
Curry leaves - 1 sprig
Salt to taste
Oil - 1 tsp


Heat oil in a pan & splutter mustard & fenugreek seeds. Add dried red chilies, pearl onions, ginger, green chilies and curry leaves. Fry it for 1-2 minutes. Add turmeric powder & salt. Mix well. Once the onions are brown, pour a quarter cup of water to it. Reduce the heat to low. Slowly add buttermilk and stir while pouring (to prevent curdling). Keep stirring on low heat until the steam just starts to come through. Don't let it boil or the yoghurt would curdle. It will take around 5-7 minutes. After removing it from the stove, stir for a few more minutes.

Notes: It can be refrigerated for 3-4 days. It will start to thicken up when its cooled. It’s important that the buttermilk should be at room temperature, otherwise it may curdle. If you are using full fat yoghurt, add about 1/2 a cup of water and whisk it before adding.