> > > > Kachiyamoru In Traditional Style
READY IN 20 Minutes
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to make Kachiyamoru in Traditional Style
    to make Kachiyamoru in Traditional Style
  • 1)For preparing kachiyamoru in traditional style, first grind the grated coconut with shallots, garlic and cumin seeds to a fine paste. Keep this aside.
  • 2)Take a pan and cook ginger, green chillies, turmeric, required salt with some water till almost dry.
  • 3)Remove the vessel from fire and mix in the buttermilk. Keep this aside.
  • 4)Take another pan and heat oil. Splutter mustard seeds and fry whole fenugreek seeds, curry leaves, dry red chilly and shallots.
  • 5)When the shallots are fried remove the pan from fire and add chilly powder and fenugreek powder.
  • 6)Stir in previously ground coconut mixture and saute for a few minutes.
  • 7)Pour buttermilk mixture into the coconut and heat in low flame stirring continuously. Add required salt and when steam issues from buttermilk remove the vessel from fire. Do not boil.
  • 8)Stir till the kachiyamoru has cooled down.
  • 9)Kachiyamoru in traditional style, a sadhya recipe, is ready.

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