Moru Kachiyathu / Indian Buttermilk Curry for Onam Sadya
Moru Kachiyathu literally means Tempered Buttermilk. 'Moru' stands for buttermilk and 'Kachiyathu ' means tempered. Buttermilk Curry or Moru Kachiyathu from Kerala is one of the easiest curries that you can make in no time.

Benefits of buttermilk

We know buttermilk for its cooling properties. When you have buttermilk in summer, you actually have one of the best drinks that refreshes your body. I usually make it quite often in the summer for my kids. Also, I add a small piece of crushed ginger, some crushed curry leaves and a little freshly chopped coriander leaves. I add a bit of rock salt to it to enhance the taste a little more. And sure enough they love it! In fact, all of us in the family love it! Curd or buttermilk is something that's usually readily available to us. Also, you can quite easily source it from your local grocery store too.

This buttermilk curry has the following advantages:

  • It is cooling for your body
  • Known for its very good nutritional value
  • It is one of nature's best refreshing drinks
Buttermilk curry is prepared very simply by adding turmeric and some spices to it and then warming it up. It is light on the stomach, and hence even those who are ill can comfortably have it. For days when you have no veggies on hand, or you are too tired to put together an elaborate feast after a long tiring day, this simple version of the South Indian Buttermilk curry, is your best bet. Lightly seasoned with aromatic spices, this warm yellow buttermilk curry is tangy, cooling, and a satisfying addition to a plate of simple steamed rice. And I am surely making this for Onam, which is just around the corner!  For me, Onasadya or the Onam feast of the Keralites just can't be complete without this Moru Kachiyathu. This Moru Kachiyathu or Buttermilk Curry from the South of India is different from the Kadi curry that is prepared in certain regions of North India, though.   Be sure to try this delicious buttermilk curry. You can even have this as a drink after your meal, if you wish too! You may have it with Vendekka Mezhukuperatti (Ladies Finger Fry) or a simple Red Fish Curry from Kerala. Do try it and let me know in the comments section below. Don't forget to share the recipe with your friends and family too!

You can try these other recipes to try with Moru Kachiyathu. It makes for a great combination :)

Inji Puli - This is also a wonderful recipe for Sadya Raw Banana Fry - This is our Pacha Kaya Mezhukuperatti, friends. I could have it this comforting dish all by itself! Red Fish Curry - Try this red fish curry from Kerala made with fresh fish and spices        
Servings: 4 yield(s)
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Ingredients
  • 2 cup curd / dahi / yogurt (thick and sour)
  • 1 to 1 1/2 cup water (to dilute thickness to curry consistency)
    • Spice Powders
  • 1 tsp mustard seeds
  • 1/2 tsp cumin powder
  • 1/2 tsp fenugreek powder / methi powder
  • 1/4 tsp Kashmiri Chilli Powder
  • 1/2 tsp turmeric powder/ haldi
    • Whole Spices
  • tbsp ginger chopped
  • tbsp garlic chopped
  • 1 tbsp shallots / onions (Shallots give a better taste)
  • 2-3 green chilles (less or more depending upon spice levels you like)
  • 1-2 dried red chillies
  • 2 sprigs curry leaves
    • Other
  • 1- 1 1/2 tbsp coconut oil (for authentic traditional flavor, use oil of your choice if coconut oil is not available )
  • salt (to taste)
Instructions
  1. First, to prepare the buttermilk, mix the thick curd with room-temperature water. I have used between 1 to 1 and 1/2 cup of water. Buttermilk's consistency should be neither too thick nor too watery. Set it aside. Sour curd is preferred for this buttermilk curry.
  2. Heat oil in a pan. Put in mustard seeds. Allow them to crackle before continuing.
  3. Next, add in chopped shallots or chopped onions, chopped ginger, chopped garlic, green chilles, dried red chilles and the curry leaves. Saute them lightly till the raw look of the spices has gone. This should take about a minute on medium flame. Do not allow it to burn.
  4. Next, REDUCE FLAME TO LOW (since powdered spices burn quickly) . Put in the fenugreek/methi powder, turmeric powder, cumin powder, and kashmiri red chilli powder. Saute them lightly till it turns a little fragrant and the rawness in gone. It should take about 10 to 15 seconds.
  5. Put the sauteed spices into the buttermilk kept aside. Alternatively, you can also pour the buttermilk into the pan.
  6. Mix the spices in the buttermilk and combine well.
  7. Turn on the flame to low. Pour the spiced buttermilk into the pan.
  8. Stir the buttermilk till it is warm. DO NOT BOIL. Add in salt to taste. Switch off the flame once it is warm. Your South Indian buttermilk curry is ready to serve. Enjoy !
Recipe Notes

1. It is important to AVOID BOILING the buttermilk during the warming or heating stage. Buttermilk will curdle if boiled or heated for too long. 2. Sour Buttermilk is preferred for this recipe. Buttermilk can be prepared from sour curd. Leave Curd at room temperature, to sour.