Posted by Annita on September 23, 2008
Moru Kachiyatahu or Spiced butter milk used to be a regular in my home for lunch.This goes well with ‘Kuthari Choru ‘(rice with Rosematta rice),but if you’ve some beef fry or meen pattichathu to accompany it ….hmmm…just try it out.
Moru Kachiyathu can be kept for a long time and it tastes better with time.After 1 day,you might’ve to keep it in fridge to prevent it from getting too sour.If possible,try using ‘Indian curd’ instead of yogurt while preparing this dish.
Traditionally,Moru Kachiyathu is prepared with coconut paste,but the simpler version without coconut is more popular nowadays.
Here goes my Amma’s recipe of Moru Kachiyathu(with coconut)….
Well beaten Curd – 4 cups
Turmeric powder – 1/2 tsp
Asafoetida(Kaayam) – a pinch
Fenugreek powder(Uluva) – a pinch
Salt – to taste
Oil (preferrably Coconut Oil) – as needed
For Grinding :-
Grated coconut – 1/2 cup
Cumin seeds (Jeerakam) – 1/2 tsp
Red Chilly powder – 1/2 tsp
Grind all these ingredients into a fine paste and keep it aside.
For Seasoning :-
Mustard seeds – 1/4 tsp
Shallots (kunjulli ) sliced – 1 tbsp
Green chillies slit – 3 or 4
Red chillies – 2
Curry leaves – a sprig
Mix together curd,salt and turmeric powder in a bowl and keep it aside.
Heat oil in a pan and allow mustard seeds to splutter.Then add shallots ,fry until it turns brown and then add green chillies ,red chillies and curry leaves.Fry for a while and remove it from oil and keep it aside.
Reduce the heat and add the ground paste into the same oil.Fry for 2-3 mins stirring continuously.Do not let coconut paste change its color.Now add asafoetida and fenugreek powder and stir well.(Instead of adding fenugreek powder at this stage,you can use fenugreek seeds itself while preparing the seasoning.)
Reduce the heat to low and gently add the beaten curd mixture and stir continuosly until it is warm.Never let it boil.Switch off the stove and pour the prepared seasoning over it.Serve with warm rice.