Buttermilk seasoned (Kachiya moru)
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Buttermilk seasoned (Kachiya moru)

The most simplest of items on a Malayli's menu and yet, so comforting and a favorite. I may have made tiny deviations but its well loved by all those who have had it. For 1/2 cup thick curd, add 1 cup water.

Saj

Ingredients

3-serving
  1. 2 cups butter milk
  2. . consistency   may   differ according to your preference
  3. to taste Salt
  4. Seasoning
  5. 2 - 3 tablespoons Coconut oil
  6. 1 teaspoon Mustard seeds
  7. 1/2 teaspoon Cumin seeds
  8. 1/2 teaspoon Fenugreek seeds
  9. 1/4 teaspoon Turmeric powder
  10. 3 - 4 Shallots sliced
  11. 1/2 inch Ginger chopped fine
  12. 3 cloves Garlic chopped fine
  13. 1 chilly Green chopped
  14. 2 chillies Dry red
  15. 1 sprig Curry leaves

Method

10 mins
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    Whisk the yoghurt and water. Mix well. or you can use a blender. keep aside.

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    Heat coconut oil in a pan.

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    Splutter the mustard seeds, add the cumin seeds and then the fenugreek seeds.

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    Add the sliced shallots. after a few seconds add the chopped ginger, garlic and green chillies.

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    A few seconds later add the broken dry red chillies. finally add the curry leaves.

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    Let the shallots turn a light brown. reduce the flame to the minimum.

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    Slowly add the buttermilk, stirring constantly, slowly. Make sure you don't heat it up cos then it will curdle. Make it just warm and take it off the stove.

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