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Main Course

Kerala Kachiya Moru

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

3 cup Curd
1/4 tsp Turmeric powder
Salt, to taste
Red chilly powder A pinch
2 nos Pearl onions (Kunjulli)
1 tbsp Coconut — grated
Green chillies, to taste
1/2 tsp Cumin seeds (Jeerakam)
1 nos Garlic pod
For garnishing
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenugreek seeds (Uluva)
Curry leaves A, a few
2 tbsp Onion or pearl onion
1/2 tbsp Ginger
2 nos Garlic pods
3 - Dry red chillies (Kollamulaku)

Preparation

Step 1
Beat the curd with water.
Step 2
Add turmeric and salt.
Step 3
Grind coconut, pearl onions, garlic, jeera and green chilly.
Step 4
Mix it into the beaten curd.
Step 5
Keep it on the fire, till vapour starts coming.
Step 6
Do not boil, keep stirring, till you remove it from fire.
Step 7
Before removing, add the chilly powder.
Step 8
Warm oil in a pan.
Step 9
Allow to crackle mustard followed by fenugreek seeds and other ingredients listed for garnishing and fry it till it turns brown.
Step 10
Garnish it on moru.
Step 11
It will be more After a day. U can prepare and store it for many days. :- Grinding part is optional, if u wanna go for a simple recipie, forget the grinding part as such, and instead, add the jeera in garnishing and also add 1 more clove of garlic in garnishing.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Kerala Kachiya Moru

A home-style Kerala dish made with care and the kind of spice knowledge that comes from watching someone else cook it a hundred times. Each step matters, and the result is worth the effort.

Ingredientsfor 5 servings

3 cup Curd
1/4 tsp Turmeric powder
Salt, to taste
Red chilly powder A pinch
2 nos Pearl onions (Kunjulli)
1 tbsp Coconut — grated
Green chillies, to taste
1/2 tsp Cumin seeds (Jeerakam)
1 nos Garlic pod
For garnishing
1 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Fenugreek seeds (Uluva)
Curry leaves A, a few
2 tbsp Onion or pearl onion
1/2 tbsp Ginger
2 nos Garlic pods
3 - Dry red chillies (Kollamulaku)

Preparation

Step 1
Beat the curd with water.
Step 2
Add turmeric and salt.
Step 3
Grind coconut, pearl onions, garlic, jeera and green chilly.
Step 4
Mix it into the beaten curd.
Step 5
Keep it on the fire, till vapour starts coming.
Step 6
Do not boil, keep stirring, till you remove it from fire.
Step 7
Before removing, add the chilly powder.
Step 8
Warm oil in a pan.
Step 9
Allow to crackle mustard followed by fenugreek seeds and other ingredients listed for garnishing and fry it till it turns brown.
Step 10
Garnish it on moru.
Step 11
It will be more After a day. U can prepare and store it for many days. :- Grinding part is optional, if u wanna go for a simple recipie, forget the grinding part as such, and instead, add the jeera in garnishing and also add 1 more clove of garlic in garnishing.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.