Seasoned buttermilk from Kerala or Moru kachiyathu

Ingredients 

 1 kg yoghurt 

2 tbsp coconut oil 

½ tsp fenugreek 

¼ tsp fenugreek powder (dry roasted) 

2 tbsp chopped shallots 

½ tbsp chopped ginger 

4 to 5 garlic cloves (sliced) 

4 green chillies 

1 sprig of curry leaves 

¼ tsp of turmeric powder 

½ tsp red chilli powder 

Salt for taste 

½ teaspoon cumin powder (dry roasted) 

2 ½ cups of water 

For Tempering 

1 tbsp coconut oil 

½ tsp mustard seed 

2 shallots (chopped) 

1 sprig of curry leaves 

3 dried red chillies 

¼  teaspoon of red chilli powder 

Method 

Step: 1 

Take the yoghurt in a bowl or earthen pot and whisk until smooth. 

Step: 2 

Add water and whisk again to get a semi-thick butter milk consistency. Keep it aside. 

Step: 3 

Heat coconut oil in an earthen pot or in a deep pan.  Add fenugreek and sauté for a few seconds till it turns golden.

Step: 4 

Add chopped shallots, chopped ginger, sliced garlic, green chillies (slit through the middle) and a sprig of curry leaves. Sauté until shallots turn light golden brown.  

Step: 5 

Add salt, turmeric powder, and red chilli powder and flash fry for a few seconds on low flame.  

Step: 6 

Add ½ cup of water and allow it to boil. This allows the spices to spread out evenly. 

Step: 7 

Keep the flame low and slowly add the buttermilk into the pan.  Keep stirring until the buttermilk gets warm. Make sure not to bring it to boil to avoid curdling. 

Step: 8 

Add salt, fenugreek powder and cumin powder and mix nicely. Remove from the flame and continue stirring till it cools. 

Tempering 

Step: 1 

Heat one tablespoon of coconut oil in a pan. Add mustard seeds and allow them to splutter. Add chopped shallot, dried red chillies, and a sprig of curry leaves and saute until shallots turn light brown. 

Step: 2 

Turn off the flame and then add ¼ teaspoon red chilli powder. Flash fry for a few seconds. Pour over the buttermilk mix and stir gently. 

Serve with warm rice. 

Note: 

1. For authentic Kerala taste use coconut oil. Otherwise, use any refined cooking oil 

2. Make sure the yoghurt we use is not too sour. 

Recipe courtesy: Sobha Varghese is a homemaker based in Mumbai, India. Sobha runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.