MORU KACHIYATHU/KACHIYA MORU

     Moru Kachiyathu/Kachiyamoru is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Kachiyathu can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Kachiyathu/Kachiyamoru. 

 
     Moru Kachiyathu is one of the most commonly cooked and frequented Curries in a Kerala household. Also, it is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e the type of curries normally mixed along with rice and eaten. Moru Kachiyathu is a type of Curry prepared without adding any vegetable in it whereas a similar version with Vegetables called Moru Curry/Moru Kootan is also prevalent. Local vegetables like Ash Gourd(Kumbalanga), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.

     Moru Kachiyathu is a more simple version of Moru Curry/Moru Kootan.  This recipe of Moru Kachiyathu is prepared with ground coconut paste.  Some recipes even do not add Coconut in it.  When we are down with indigestion or dysentery Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel)/Rice Porridge.

     Moru Kachiyathu is normally prepared with Coconut(Kerala Dishes without Coconuts? )ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasonings normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet shallots and garlic are avoided in the dish. 

     This Moru Kachiyathu prepared with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Moru Kachiyathu/ Kachiya Moru also serves best for digestion.

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Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 7 - 10 Minutes

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 HOW TO MAKE MORU KACHIYATHU/KACHIYA MORU

 

INGREDIENTS:

For Moru Kachiyathu:

Curd/Yogurt - 1 Cup
Turmeric Powder -  1/4 - 1/2 Teaspoon
Salt - To Taste

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's.
Water - 1/4 Cup

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds- 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's.
Curry Leaves - a Sprig.

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste. 
  
• Pour the ground Coconut paste into a cooking bowl.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• Serve Moru Kachiyathu/Kachiya Moru along with steamed white Rice/ Kerala Rose Matta Rice, or serve it up along with a long list of dishes in a Sadhya.

 

MORU KACHIYATHU WITHOUT COCONUT PASTE:

• Whisk the Curd/Yogurt along with some Salt & Turmeric Powder. 
• Pour this into a cooking bowl and boil it on a very low flame for a few minutes, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• This version of Moru Kachiyathu without Coconut Paste suits well to be served when you are down with dysentery or indigestion.

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Coconut paste mix.
• Do not over boil after adding Curd/Buttermilk.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Kachiyathu Watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding garlic clove.