Moru Kachiyathu / Seasoned Buttermilk

Kachiya Moru / Kachimoru


  1. Curd – 1/2 litre (Blend the curd with enough water in a mixer)
  2. Ginger – 1/4 inch, chopped
  3. Pearl onions – 3 – 4, sliced
  4. Garlic – 2, chopped
  5. Green chillies – 2 – 3, slit
  6. Curry leaves – 1 sprig
  7. Turmeric powder – 1/4 tsp
  8. Chilly powder – 1/4 tsp
  9. Fenugreek seeds – 1/4 tsp or 1-2 pinches of fenugreek powder
  10. Dry red chillies – 2
  11. Salt – To taste
  12. Coconut / vegetable oil – 2 tsp


Heat 2 tsp oil in a pan. Splutter mustards, fry dry red chillies and lightly brown the fenugreek seeds. Now add ginger, garlic and pearl onions. Fry until they get lightly browned and then add the green chillies and curry leaves. Stir for a minute. Turn the flame to low. Add turmeric powder and chilly powder. Immediately add the butter milk and mix well. Stir continuously until it is heated through and steam starts coming out. Do not let it boil. Add 1-2 pinches of fenugreek powder(if you did not add fenugreek seeds before). Taste check for salt. Remove from fire. Serve with hot rice.

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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