DISH NAME : MORU KACHIYATHU ( BUTTERMILK WITH COCONUT)

Preparation Time : 10 minutes

Cooking Time : 15 minutes

Description

This is a simple seasoned buttermilk curry served with rice. This dish is mainly made at Kottayam(kerala,south India) and surrounding areas. There are 2 variations of kachiya moru- with and without coconut. this version is with coconut.
Butter or fat is removed from curd/ yoghurt to make it into a diluted and healthy form, which is then called buttermilk.Buttermilk is excellent for digestion. Room temperature sours the buttermilk. Ideally the best place to store is in the fridge. Buttermilk tenderizes meat and gives softness to pancakes etc. An ideal drink during summers. With an addition of salt, in summers, this counteracts heat and dehydration.
Shallot belongs to the onion family. The flesh is usually pinker than that of brown skinned onions. In India, shallots are used in the southern states. Since it is used in the preparation of Sambar (a lentil dish of South India), it is known as Sambar onion and since Sambar is the main dish of Tamilians ( Madras / Chennai natives), it is also known as Madras onions. Shallots are commonly used in French cooking. It is said that regular consumption of shallots will reduce cholesterol levels and improve the blood circulation. High concentration of flavonoids in shallots reduces the risk of cardio-vascular diseases.

Ayurvedic Note

1) Buttermilk cools the body.
2) Quenches thirst, normalises appetite.
3) Helps in bowel movements.
4) Good for those suffering from IBS(irritable bowel syndrome) and hemorrhoids.

Note

1) Buttermilk should be at room temperature.
2) Use low fat buttermilk. In case buttermilk has fat add about 1/4 cup water.
3) Birds eye chilly is known as kanthari mulagu in Malayalam. You can substitute with any normal chilly.
4) This curry will stay in the fridge for a few days.

Method

1) Grind all ingredients given under "to grind" to a smooth paste.
2) Add this to buttermilk with turmeric powder, curryleaves and salt to taste.
3) Heat this, preferably in a clay pot, on a low heat, stirring continuosly, till steam comes from buttermilk.
4) Remove from fire and continue stirring.
5) Heat oil. Splutter mustard seeds. Add fenugreek, red chilly and curry leaves. Fry till chillies are fried. Pour this over buttermilk.

Serving Suggestions

Serve with rice.