Foods of Kerala

Photo by: Posted by Annita on September 23, 2008
Moru kachiyathu-
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 ... more 

Photo by: Posted by Annita on September 23, 2008
Moru kachiyathu-
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)…. Ingredients :- 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 Method :- 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 less