Kachiyamoru / Moru Kachiyathu - Spiced buttermilk

I have grown seeing mom make moru kachiyathu almost every 2 days. The quickest of all curries/gravies to have with rice and so so comforting. Just like the name suggests, it is a mildly spiced buttermilk curry best taken with steamed rice. A simple, quick, light and extremely healthy preparation. I learnt this from my mom and perfected from my Mom in law. Both are wonderful cooks and me as an amateur cook have learnt a lot from both my mothers. 
I make kachiyamoru quite often, store and use it over the week for almost every lunch. Its just so comforting and can be paired with almost any sides be it veggies or non veg. I personally like having it  with rice and chicken or fish curry. 

Total time taken for this is just 15 mins. Just remember to keep stirring the curd to avoid curdling. For more tips check notes below. 

Lets get to the recipe. 

Ingredients: 

• Whisked or beaten curd - 2 cup
• Coconut oil- 1 tbsp
• Mustard seeds - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Dry red chilly - 2, broken into 2 pieces
• Ginger - 1 tsp, chopped
• Garlic - 1 tsp, chopped
• Chilly powder - 1/4 tsp (optional)
• Curry leaves - 1 sprig
• Shallots - 5-6 , sliced
• Turmeric powder - 1/2 tsp
• Salt to taste

Method: 

1. In a saucepan add the beaten curd along with little water and salt. Mix well and keep this on low flame. Make sure it doesn't boil and is just warm. Add turmeric, mix well. 
2. Keep stirring while on low flame to avoid curdling till its little warm. 
3. Once warm, take off the flame and set aside still stirring for a min more. 
4. Check for salt and sourness of the curd. If you feel its more sour add little warm drinking water to it to adjust the sourness. 
5. Take another kadai for tadka or tempering and add coconut oil to it
6. Once oil is hot, add mustard seeds and fenugreek seeds along with red chillies. Let it splutter.
7. Add garlic and ginger to it and saute' for 1 min
8. Add shallots and curry leaves along with red chilli powder (if using) and saute' for another min or two. 
9. Once it all changes colour, switch off the flame and add this tadka to the beaten and warm curd-water combo. 
10. Serve hot with rice. 

Notes: 

• Make sure you do not boil the curd and just warm it. 
• Use drinking clean water to add in the curd since we are not boiling it. 
• while the curd is on the flame make sure the flame is on low and also keep stirring it to avoid curdling of curd. It takes about 5-6 mins in total to get it warm
• Try and use fresh curd to avoid sourness. Or if store bought, keep the curd out for about 20 mins before making it. 
• You can add salt and turmeric powder to the tadka if you feel its not enough in curd mix (after you have taken it off from the flame)
• I usually beat the curd and little water in a mixie and give it 1 min pulse to get rid of all the lumps. 
• You can store the moru outside for 1 day or alternatively store in refrigerator for upto 3 days. 
• Before consuming, make sure to keep it out before. Do not over boil or reheat too much in microwave since its curd and will curdle with high heat

Hope you will enjoy making this one and have a comforting meal. 

If you have any questions related to the recipe please do drop in a comment or e-mail me. 

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