Sunday 30 October 2011

Moru Kachiyathu



Ingredients
1. Thick Yogurt – 2 cups
2. Water – 1 cup
3. Salt – to taste
4. Turmeric Powder – a pinch
Blend all the above ingredients and keep it aside.
1. Finely sliced Shallots – 5 or 6
2. Slit Green Chilies – 3
3. Red Chilies – 3
4. Curry Leaves –
5. Finely Sliced Ginger – 1 tsp
6. Turmeric - A pinch
7. Uluva – A pinch
8. Jeera powder – 1/4 tsp
9. Oil – 1 tbsp
10. Mustard – 1/2 tsp Preparation
Heat oil in a deep pan and splutter mustard seeds.
Saute shallots, green chilies, red chilies, ginger
and curry leaves for 2 minutes.
Add a pinch of turmeric, jeerakam and fenugreek.
Stir for a minute and keep the seasoning aside.
Reduce heat and add the blended curd mixture
to the same pan, stirring continuously.
Keep on stirring till it becomes warm.
Never allow it to boil. Add more salt if required.
Pour the prepared seasoning over the buttermilk
and remove from flame.
Stir for a few more minutes allowing it to cool.

(By: Sammy Nathan)

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