Moru Kachiyathu without coconut |മോര് കാച്ചിയത്
Moru Kachiyathu is a simple and delicious Kerala-style seasoned buttermilk that is made often in a Malayalee home. Moru, which means buttermilk in Malayalam, is usually served as the last course of a south Indian meal.
This dish can be prepared in different ways, with or without coconut. In this recipe, we will show you how to make Moru kachiyathu without coconut.
The tangy and spicy flavor of this dish is loved by many, and it is a staple in many South Indian households.
How to Make Moru Kachiyathu without Coconut?
Easy Moru kachiyathu /Kachimoru / Moru Curry
Ingredients
- 2 cup Yogurt
- 1/2 tsp mustard seed
- 1/4 cup shallots (8-9) finely chopped
- 3 Garlic finely chopped
- 2 inch ginger (sliced)
- 2 Green Chilli
- 2 whole dried red chili
- 1/2 tsp Fenugreek
- 1/2 tsp Turmeric
- 1/2 tsp chili powder
- 1 tsp Salt Adjust to your taste
- 1/2 tsp cumin optional
- 2 tbsp Cooking Oil
- Water 1 1/2 cup
- Curry leaves few
Instructions
- Add 2 cups of yogurt and 1 1/2 cup of water to a blender and liquefy for about 2 minutes and keep aside. If you don't have a blender use a whisk to smooth the yogurt. You can adjust the water to the consistency that you prefer, in restaurents they often use 1:1 ratio of yogurt to water.
- Add 2 tbs of oil to a non-stick pan and turn the stove to medium high heat
- when the oil is hot reduce the heat medium, add the mustard seed and wait until most of the seeds popped about 1 minute. Add 1/2 tsp fenugreek.
- Once the fenugreek is light brown, add red chilies. Stir for 15 sec. Add ginger, garlic, green chilies. Stir for 30 sec. Then add shallots and curry leaves. Make sure the stove is on medium heat and stir continuously until the onion is golden brown.
- Once the onion starts to get golden brown, reduce heat to medium-low and add 1/2 tsp Turmeric Powder, 1/2 tsp chili powder, 1/2 tsp crushed cumin powder (optional). Stir for another 30 sec.
- Caution(Once add the yogurt you should try the best not to stop stirring else the yogurt will form into curd and lumpy, consistency will be different)
- Add Yogurt and STIR CONTINUOUSLY for 3-4 minutes under medium low heat, never boil(Check the spoon for signs of steam coming off the spoon). Immediately remove from the stove and continue to stir for another 2-3 minutes. Add salt to taste about 1 tsp
- Store in a glass container and keep it in the Fridge. It should stay fresh for about a week. Enjoy with Rice.
Moru Kachiyathu is a traditional South Indian dish that is made with curd or yogurt and a variety of spices. It is a simple dish that is loved for its tangy and spicy flavor. The dish is typically served with rice, and it is a staple in many South Indian households. Moru Kachiyathu is also known as Moru Curry or Pulissery in some parts of South India
Moru Kachiyathu without coconut is special because it is a simple and flavorful dish that can be made quickly with just a few ingredients. The absence of coconut in this version of the dish also makes it a lighter and healthier option compared to the traditional version that uses coconut. You can also keep it longer in the fridge.
You can store Moru Kachiyathu without coconut in the refrigerator for up to 2-3 days.
