Photo by: Posted by Annita on September 23, 2008 Moru kachiyathu- Moru Kachiyatahu or Spiced butter milk used to be a regular in my home for lunch.This goes well with ‘Kuthari Choru ‘(rice with Rosematta rice),but if you’ve some beef fry or meen pattichathu to accompany it ….hmmm…just try it out. Moru Kachiyathu can be kept for a long time and it tastes better with time.After 1 day,you might’ve to keep it in fridge to prevent it from getting too sour.If possible,try using ‘Indian curd’ instead of yogurt while preparing this dish. Traditionally,Moru Kachiyathu is prepared with coconut paste,but the simpler version without coconut is more popular nowadays. Here goes my Amma’s recipe of Moru Kachiyathu(with coconut)…. Ingredients :- Well beaten Curd - 4 cups Turmeric powder - 1/2 tsp Asafoetida(Kaayam) - a pinch Fenugreek powder(Uluva) - a pinch Salt - to taste Oil (preferrably Coconut Oil) - as needed For Grinding :- Grated coconut - 1/2 cup Cumin seeds (Jeerakam) - 1/2 tsp Red Chilly powder - 1/2 tsp Grind all these ingredients into a fine paste and keep it aside. For Seasoning :- Mustard seeds - 1/4 tsp Shallots (kunjulli ) sliced - 1 tbsp Green chillies slit - 3 or 4 Red chillies - 2 Curry leaves - a sprig Method :- Mix together curd,salt and turmeric powder in a bowl and keep it aside. Heat oil in a pan and allow mustard seeds to splutter.Then add shallots ,fry until it turns brown and then add green chillies ,red chillies and curry leaves.Fry for a while and remove it from
The cuisine of Kerala (Malayalam: കേരളീയ പാചകശൈലി) is linked in all its richness to the history, geography, demography and culture of the land. Because many of Kerala's Hindus are vegetarian by religion, and because Kerala has large minorities of Muslims and Christians that are predominantly non-vegetarian, Kerala cuisine has a multitude of both vegetarian and non-vegetarian dishes.
Unlike other South-Indian cuisines, Kerala cuisine is much milder and less spicy than other Indian cuisines. Coconuts grow in abundance in Kerala, and consequently, grated coconut and coconut milk are widely used in dishes and curries, giving a milder flavour to Kerala dishes. Kerala's long coastline and strong fishing industry has contributed to many fish-based delicacies.
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