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Kachiya Moru

21st.Century.Chef's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
Asian
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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