Kachiyamoru In Traditional Style

by MiaVarghese
Buttermilk mixed with ground coconut and other ingredients
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Votes: 1
Rating: 2
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Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
For seasoning:
  • Shallots(sliced, Kunjulli) - 1/2 dsp
  • Fenugreek(roasted and powdered) - 1/4 tsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek(Uluva(whole) - 1/4 tsp, Uluva) -
  • Dry red chillies(cut in half) - 1 no
  • Chilly powder(optional) - 1/4 tsp
  • Curry leaves(Few) -
  • Oil(As reqd) -
Cuisine Kerala
Prep Time 20 minutes
Servings
people
Ingredients
For seasoning:
  • Shallots(sliced, Kunjulli) - 1/2 dsp
  • Fenugreek(roasted and powdered) - 1/4 tsp
  • Mustard seeds - 1/4 tsp
  • Fenugreek(Uluva(whole) - 1/4 tsp, Uluva) -
  • Dry red chillies(cut in half) - 1 no
  • Chilly powder(optional) - 1/4 tsp
  • Curry leaves(Few) -
  • Oil(As reqd) -
Votes: 1
Rating: 2
You:
Rate this recipe!
Instructions
  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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