Buttermilk seasoned (Kachiya moru)

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.



  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


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

  2. Add Photo

    Heat coconut oil in a pan.

  3. Add Photo

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

  4. Add Photo

    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.

  7. Add Photo

    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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