Kerala Style Spiced Buttermilk (Kachiyamoru)

Kerala styled spiced buttermilk or Kachiyamoru as its popularly known is one of the forms of Moru (Buttermilk) Curry that is prepared in Kerala. This is one of the simplest forms with just curd and spice powders, shallots and ginger whereas there are a few variations where cucumber or winter melon is also added or in some other variations coconut is ground into a paste and added as well. The one we make mostly at home is the simple version, the recipe of which I will be sharing with you today here.

Kachiyamoru is often taken combined with Boiled rice although many do enjoy drinking it as a glass of this alone after meals too. I remember while in school most of us would have our lunch packed and this kachiyamoru would be packed in a separate small plastic bottle – so we all used to enjoy drinking it after meals. For me rice and kachiyamoru with fish curry is comfort soul food for me. On a bad day I need nothing more than this to improve my mood and make me feel better. We make this quite often at home and since it can be whipped up within minutes, this is a  favourite dish for us always.

Here I am sharing the recipe

RECIPE

Ingredients

Buttermilk (Curd diluted with water, salt and mixed well or beaten with a egg beater) – 1 big cup

Mustard seeds – ½ tsp

Fenugreek seeds -1/4 tsp

Cumin seeds – ¼ tsp

Shallots/Onion – chopped finely – 4 shallots or half medium onion

Ginger garlic crushed – 1 tbsp

Curry leaves – 15 to 20

Green chillies – 3 chopped finely into round slices

Kashmiri Chilly powder – 1 tsp

Turmeric powder – ½ tsp

Dry Red Chillies – 2 to 3

Salt – to taste

Oil – 1 tbsp

STEPS

1. Heat a kadai or round bottomed pan and put oil into it
2. Once hot add in mustard seeds, cumin and fenugreek seeds as well as curry leaves, dry red chillies and saute well.
3. Then add in the shallots or chopped onion, crushed ginger garlic and green chillies and saute well
4. Once its sautéed for 2 to 3 minutes, lower the heat and add in the turmeric powder and Kashmiri chilly powder and saute well for 2 minutes
5. Then lower the flame to minimum and add in the buttermilk to this and keep it for 2-3 minutes on very low heat till its heated up. Add in salt if less
6. Serve hot with boiled rice