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Main Course

Kachiya Moru

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 litre Curd or Buttermilk fairly thick
1/2 cup Coconut — grated
3 nos Pearl onions (Kunjulli)
2 nos Garlic pods
1/4 tsp Cumin seeds (Jeerakam)
1/4 tsp Turmeric powder
Ginger A small piece — chopped
1/4 tsp Fenugreek powder (Uluva)
5 - Green chillies — slit
1 sprig Curry leaves
Salt, to taste
Chilly powder — optional

Preparation

Step 1
Grind together coconut, garlic, cumin seeds, turmeric powder, 2 to 3 slit green chillies and a pearl onion into a fine paste.
Step 2
Mix the paste with the buttermilk and add curry leaves and salt to taste.
Step 3
Keep on low fire.
Step 4
Keep stirring till buttermilk is fairly warm. Do not let it boil.
Step 5
Warm the oil in a pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add two finely chopped pearl onions, ginger and remaining green chillies.
Step 8
When they turn brown, add fenugreek powder and pinch of chilly powder.
Step 9
Pour the above seasoning into the buttermilk mixture and Stir everything together thoroughly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Kachiya Moru

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 litre Curd or Buttermilk fairly thick
1/2 cup Coconut — grated
3 nos Pearl onions (Kunjulli)
2 nos Garlic pods
1/4 tsp Cumin seeds (Jeerakam)
1/4 tsp Turmeric powder
Ginger A small piece — chopped
1/4 tsp Fenugreek powder (Uluva)
5 - Green chillies — slit
1 sprig Curry leaves
Salt, to taste
Chilly powder — optional

Preparation

Step 1
Grind together coconut, garlic, cumin seeds, turmeric powder, 2 to 3 slit green chillies and a pearl onion into a fine paste.
Step 2
Mix the paste with the buttermilk and add curry leaves and salt to taste.
Step 3
Keep on low fire.
Step 4
Keep stirring till buttermilk is fairly warm. Do not let it boil.
Step 5
Warm the oil in a pan.
Step 6
Let the mustard seeds crackle.
Step 7
Add two finely chopped pearl onions, ginger and remaining green chillies.
Step 8
When they turn brown, add fenugreek powder and pinch of chilly powder.
Step 9
Pour the above seasoning into the buttermilk mixture and Stir everything together thoroughly.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.