Sunday, October 20, 2013

Moru kachiyathu / Curried curd

A must-have curry for lunch & dinner in the district of Kottayam! In my place, this is made only when one of us have stomach problem :) .. So after getting married, I got used to having moru kachiyathu on a daily basis. I don't mind having it as it tastes good and is very good for our tummy. The only thing that puzzles me is the malayalee proverb - "Meenum Morum cherilla" - which means fish and any any form of curd should not be taken together, its against ayurveda. However in Kottayam, people people have to have this moru along with the fiery fish curry..


Thick curd, beaten well - 2 cups
Water - 1 cup (if curd is thin, then no need to add water, just take 3 cups of curd)
Ginger - 1 inch piece, crushed or sliced
Small onion - 3, crushed or sliced
Green chilly - 2, slit
Fenugreek seeds - 1/4 tsp
Mustard seeds - 1/2 tsp
Dried chilly - 2-3
Curry leaves - 1 sprig
Salt - as per taste
Powdered cumin - 1/2 tsp


In a kadai, add 1 tbsp coconut oil. When its hot, add fenugreek seeds and let it crackle. Then add mustard seeds and let them crackle too. Now add curry leaves, dried chilly and saute for a while. Add crushed small onions, ginger, slit chilly and saute them till they are slightly crisp. Now switch off the stove and add well beaten curd + water mixture while stirring continuously. Switch on to low flame and keep stirring till the curd is somewhat hot (it should not boil). Switch off the flame, keep stirring for some more time. Then it take off the stove and allow to cool. Once properly cooled, add cumin powder and salt. 

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