Moru Curry (Kerala Style Seasoned Buttermilk)

This Kerala Style seasoned buttermilk curry, also known as Moru Kachiyathu is nothing but buttermilk seasoned with Indian spices like ginger, garlic, green chilies, shallots, curry leaves etc. Ingredients Indian Curd (Yogurt) 2 cups mustard seed 1/4 tsp Dried Red Chilly 5 curry leaves 1 sprig Shallots (Small Onion) 6 ginger (chopped) 1/2 tbsp garlic (chopped) 1/2 tsp fenugreek powder 1/4 tsp turmeric powder 1/2 tsp chilli powder 1/2 tsp Coconut/Refined oil Steps 1. How to Prepare buttermilk - Mix curd and water in a mixer using pulse mode. Water quantity depends on the thickness of the curd and the consistency of moru curry that you need. For the set curd or thick curd of 2 cups, you might need around 1/2 cup water. It's the best if yogurt has sour taste. 2. Thinly slice small onion, chop ginger and garlic into small pieces. 3. Heat oil in pan. Splutter mustard seeds. Add chopped Onion, ginger and garlic, and curry leaves. 4. Once it's sautéed, add fenugreek powder, turmeric powder and chili powder. Mix well and sauté for a minute. Add oil if needed. 5. Reduce the flame to the lowest. And then add prepared buttermilk. Stir it well. * On a high or even medium flame, buttermilk can get curdled, to avoid this always cook curry on low heat t. Do not let the curry boil. Keep stirring continuously.. Also, make sure that buttermilk is at room temperature.* 6. Buttermilk has to just get heated. Do not allow it to boil. Stir it in between. 7. Serve it with rice 🙂