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.
Ingredients:
Yogurt- 4cups-beaten
Water- 1cup
Salt- 1/2tsp
Oil- 1tsp
Mustard seeds- 1tsp
Fenugreek Seeds- 1/2tsp
Curry leaves
Asafoetida- a pinch
Red chillies- 2-slit
Paste:
Grated Coconut- 1/4cup
Green Chillies-3
Ginger-1tsp-chopped
Turmeric powder- 1/2tsp
Cumin seeds- 1/4tsp
Little water
Method:
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.
Chef says:
- 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.
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this is great. I don’t have much idea on south indian cooking. I like how you explained it!
Loved your website and all the pictures which make me click on all recipes. Yummilicious!
The dish looks and sounds yummy.I can grate coconuts .But don’t like doing it.Will have to rope in a helpful helper.Will be trying this.
It looks like kadhi….
I like the way you explain your recipes shows how passionate you are about cooking
I love how you provide the chef tips. Useful for disaster makers like me 🙂
Should try this sometime! I like Punjabi Khadi, this sounds like a Keralite version of that. I have heard every part of India has its own version of yoghurt-based curry dish. Thanks for sharing this one, Shalini!
Its joy to have it. The spicier the better
PhenoMenon
http://throodalookingglass.com/2014/08/giant-prayer-wheels-at-the-golden-temple/
I have tasted this in a friend’s place:-) vibrant color.. Shhhhh I have never grated cocinut
Awesome Shailini, love the color. I am surprised to hear a mallu girl didn’t know to grate coconut 😛 I am sure now you are an expert 🙂
😛 I give the coconut grating task to my hubby.. Psst… Shhhh.. 😛
Lol 😀