Kachya Moru

Take some home made/store bought curd and whisk it a while till the curd kind of loosens, do add some water if the curd is very thick. It shouldn't be too runny either. Keep it aside in a deep bottom vessel. In a small saucepan, pour a tbsp of coconut oil (this is the most preferred oil for this dish but do make the necessary variations with other cooking oil) add a tsp of mustard, cumin seeds, half tsp of fenugreek seeds, some pepper corns,sliced shallots, two dry, red chillies, half a green chilly, crushed ginger-garlic, half tsp turmeric pwdr, some hing/asafoetida powdr and salt.Once all these turn slightly brown, add it to your curd that you had  kept aside.

Next take your deep bottom vessel and place it over the stove on a very low flame,it should not boil over,should only become slightly warm. Once the vessel becomes slightly warm turn off the flame. If it boils,the dish would curdle...so pls be very patient while working on this dish. Garnish with some fresh curry leaves and a tsp of chilly pwdr.

This is the warmer version of the buttermilk which is also demonstrated  in an earlier blog. This is usually poured into the rice along with other side dishes. You may also find people who enjoy this dish a lot, pour it into their palm while forming a cup with their palm and literally slurping over this. I had a little bit of carrot remaining this morning hence, did dice that and added it along with the tempering.


There are those who also grind a bit of coconut along with ginger ,garlic,green chilly,cumin seeds and turmeric and add it to the moru to give a thicker version. This is also very tasty. I have done the version sans the ground coconut.