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Kachiya Moru

  Buttermilk 6 Cup (96 tbs) (Use Fresh, Not Sour)
  Turmeric powder 1⁄4 Teaspoon
  Curry leaves 4 (A Few)
  Salt To Taste
  Coconut 1 Cup (16 tbs), grated
  Chili powder 1⁄4 Teaspoon
  Button onions 3
  Cumin seeds 1⁄4 Teaspoon
For the seasoning:
  Vegetable oil 3⁄4 Tablespoon (1 Dessertspoon)
  Mustard seeds 1⁄4 Teaspoon
  Fenugreek seeds 1⁄4 Teaspoon
  Dry red chilies 2 , halved

1. Mix into the buttermilk turmeric powder, curry leaves and salt. Grind ingredients 5 to 8 and add. Heat the mixture over a low flame, stirring continuously. When the first bubble appears, remove from flame and continue stirring till it cools.
2. Heat oil. Splutter mustard seeds, add fenugreek seeds and red chillies and fry lightly. Cool and add to buttermilk.

Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 515 Calories from Fat 214

% Daily Value*

Total Fat 25 g38.2%

Saturated Fat 12.7 g63.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 212.4 mg8.8%

Total Carbohydrates 41 g13.7%

Dietary Fiber 5.5 g21.8%

Sugars 3.8 g

Protein 30 g59.2%

Vitamin A 28.9% Vitamin C 18%

Calcium 3.1% Iron 13.7%

*Based on a 2000 Calorie diet


Kachiya Moru Recipe