Tuesday, March 12, 2013

Moru Kachiyathu / Kachi Moru / Yoghurt Curry Kerala Style

Serves : 3

Time Required : 30 minutes


Yoghut - 1/2 litre (Blend the Yogurt with enough water in a mixer)

Ginger - 1/2 inch,  Crushed

Shallots/ cheriya ulli - 3 - 5, Crushed

Garlic - 3,  Crushed

Green chillies - 2 - 4, slit

Curry leaves - 1 sprig

Coriander leaf -  Few

Turmeric powder - 1/4 tsp

Black Pepper  corns crushed/ Black pepper powder –  ½ tsp

Fenugreek seeds - 1/4 tsp  

Dry red chillies - 2

Salt - To taste

Coconut / vegetable oil - 2 tsp

Method of Preparation

Heat 2 tsp oil in a pan. Splutter mustards, fry dry red chillies and lightly brown the fenugreek seeds. 
Now add ginger, garlic and shallots. 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 crushed peper corns  . Immediately add the butter milk and mix well. Stir continuously until it is heated through and steam starts coming out.Remove from fire.
Please do not let it boil. Add  salt.  
Garnish with Coriander leaf . Serve with hot rice and pappadam .

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