Onam Sadya Recipe
Buttermilk (Moru) is an integral part of daily Kerala Cuisine and is definitely a favorite of Malayalee. It is also a must dish in the traditional Onam Sadya. Moru Curry or Kachiya Moru can be prepared in two ways – with grated coconut (known as Pulisherry) and without coconut. Initially, in my bachelorette days, I preferred the without coconut version solely because I didn’t know how to grate a coconut 😛 And that is quite quick and easy too. I shall share the without coconut version soon!
Moru curry with coconut is always tastier. It is lightly cooked and mildly spicy flavored with ginger, fenugreek, curry leaves and other spices.
Mustard seeds- 1tsp
Fenugreek Seeds- 1/2tsp
Asafoetida- a pinch
Red chillies- 2-slit
Grated Coconut- 1/4cup
Turmeric powder- 1/2tsp
Cumin seeds- 1/4tsp
Grind the above mentioned ingredients to a paste and set aside.
In a deep pan, heat oil and add mustard seeds. When it splutters, add fenugreek seeds, red chillies and curry leaves. Saute for a few seconds.
Add the coconut paste and cook in low flame for a couple of minutes. In a bowl, beat the yogurt, water and asofoetida. Transfer this to the pan. Stir well and let it warm.
Make sure not to let the mixture boil. Remove from heat immediately.
- If you let the recipe boil after adding yogurt, it will break and spoil. Hence only warm.
- You can also add a tspn of chopped shallots. I personally don’t prefer it. Maybe because my Mom never used it.