Mor kachiyathu is a mildly spiced, creamy buttermilk curry that’s delicious when had with steamed rice or rice gruel. A simple, quick, light and extremely healthy preparation…..
Mor Kachiyathu is a part of the daily diet in most Central Travancore (districts of Alleppey, Kottayam and Pathanamthitta, Kerala) households.
I first learnt how to prepare this dish from my dad (he knows to make only 3 dishes which he learnt from my mum purely for survival reasons; all of which he taught me) though it was much refined watching my mum cook it. Every time someone appreciates my cooking skills, he takes the credit saying that he taught me how to cook!!
Now there’s another reason to make this dish all the more special and memorable. Recently Chef at Large, a Facebook food group posted an opportunity to click and put up the recipe of the first dish that you prepared for your spouse/partner/boyfriend; the selected entries will get a chance to be featured in CALDRON – their online food and wine magazine.
This humble mor kachiyathu was my entry, which was selected among many others to be featured in the Feb issue of the magazine. An extremely proud moment for me – on cloud nine. Yay!
For those who are new to CALDRON, it is a premier online food and wine magazine. At par with many international food magazines, there are plenty of recipes to try out, information about new food joints, restaurants around the country, interviews with celebrated chefs and snippets of food news from around the globe. Kudos CAL – one step towards making India a global food destination!
- Thick good quality curd – 2 cups
- Shallots – 4-5 sliced finely
- Ginger – ½ inch chopped finely
- Garlic – 3 cloves chopped finely
- Curry leaves – a big handful
- Mustard seeds – ½ tsp
- Dry red chilli – 2
- Fenugreek uluva seeds – ½ tsp
- Green chillies – 2-3
- Coconut optional – 1 tbsp, grated
- Coconut oil – 2 – 3 tbsp
- Salt – to season
- Turmeric powder – ½ tsp
- Blend the curd with green chillies, grated coconut and a little water. (Adding the grated coconut is optional; it enhances the flavor and also helps to thicken the curry). Make sure you only add enough water to loosen up the curd or the gravy will become runny.
- In a pot, heat oil and crackle mustard seeds. Then add the fenugreek seeds, dry red chilli and curry leaves.
- Add the shallots, ginger and garlic and sauté till golden brown.
- Add turmeric powder and mix well.
- Remove from heat and pour the beaten curd mixture. Stir well and place back on low heat. (If the pan is too hot, the curd will split).
- Season with salt. Add more water if necessary. Stir well and continue cooking on low flame till you can notice small bubbles at the outer rim. Remove from heat immediately. It is important not to let the curd split or the dish is ruined.
- Serve hot with steamed rice.
Hi! Great recipe! Didn’t know you could add grated coconut and green chilli paste… Just wondering…can you freeze this?
Not really suitable for freezing. But if you omit the coconut, the curry lasts for at least one week in the refrigerator.
It always amazes me that something that is a staple in so many households is totally unknown to me. Thank you so much for sharing!
adipoli. Love the clicks especially, the last one. Very inviting.