Kachiyamoru In Traditional Style

Ingredientsfor 3 servings

• 2 cup Buttermilk
• 2 Dsp Coconut — grated
• 1/2 Dsp Ginger — thinly sliced
• 1 nos Shallots (Kunjulli)
• 2 nos Green chillies — slit
• Turmeric powder, to taste
• 1 Clove Garlic
• Cumin seeds A pinch (Jeerakam)
• Salt, to taste
• 1/2 Dsp Shallots — sliced (Kunjulli)
• 1/4 tsp Fenugreek roasted and — powdered
• 1/4 tsp Mustard seeds
• Fenugreek( whole) - 1/4 tsp (Uluva)
• 1 nos Dry red chillies cut in half
• 1/4 tsp Chilly powder — optional
• Curry leaves, a few
• Oil, to taste

Preparation

1. Step 1

   For preparing kachiyamoru in traditional style, first grind the grated coconut with shallots, garlic and cumin seeds to a fine paste. Set aside.

2. Step 2

   Place a pan on the stove and cook ginger, green chillies, turmeric, required salt with some water till almost dry.

3. Step 3

   Remove the vessel from fire and mix in the buttermilk. Set aside.

4. Step 4

   Get another pan and heat oil. let the mustard seeds crackle and fry whole fenugreek seeds, curry leaves, dry red chilly and shallots.

5. Step 5

   When the shallots are fried remove the pan from fire and add chilly powder and fenugreek powder.

6. Step 6

   Stir in previously ground coconut mixture and cook for a few minutes.

7. Step 7

   Pour buttermilk mixture into the coconut and heat in low flame stirring continuously. Add required salt and when steam issues from buttermilk remove the vessel from fire. Do not boil.

8. Step 8

   Stir till the kachiyamoru has cooled down.

9. Step 9

   Kachiyamoru in traditional style, a sadhya recipe, is ready.