Moru kaachiyathu- golden buttermilk curry from Kerala cuisine.

It was a shocking revelation…that my very dear scenic state is grappling to stay afloat with the cloudburst. That very moment I knew, where I belong( a cultural dilemma carried for a long time). Yes, through my heart “I am a Tamil speaking mallu…!!!”

Kerala rice- Parboiled Matta

Grown in Palghat, the Kerala Matta or red rice is an earthy flavoured rice used as a daily staple grain. Also, know as “rose matta”, the faint pink hued rice is a double boiled variety. Consuming almost double the water while cooking, fat globule shaped rice grains are very filling. Retaining the outer coat, giving the characteristic colour and fibre content of this variety of rice make it a loved one for all in Kerala.

Moru kachiyathu – Tempered turmeric buttermilk

Traditional buttermilk made from churned yoghurt removing the butter. This is a much-needed accompaniment to a meal in South Indian cuisine. Served as, Sambhram, a thin watered down buttermilk with spices, it is very beneficial to reduce dehydration in the hot summer days. Check link –Spiced buttermilk.

Sambharam

In monsoon season, the buttermilk curry is gently simmered with ginger,  black pepper and turmeric. These additions to the buttermilk curry serve as a frontline defence to the gut lining and throat against the germs circulating in these seasons. This warm and soup like preparation are one of the best remedies for any kind of mild stomach issues.

I would actually call this recipe for buttermilk curry, “golden” for a few reasons.

One, the ingredients and preparation are so simple, you can be a newbie and still tackle it.

Two, the attractive golden colour of the recipe due to the turmeric.

Three, the proven health benefits of this ayurvedic recipe.

So, here is the quick  “ozhichucurry”(pourable gravy) recipe with wishes for Onam and looking forward to your support towards the rebuilding Kerala for half a million people who were displaced from their homes.

See you next week.

{ Mildly Indian has no direct financial links with the organisations mentioned above. These are accounts to donate if you feel the gravity of the situation and the choice is entirely yours. Thankyou.} 

Moru kaachiyathu

Simple butter milk curry

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Course Main Dish, sidedish, Soups and salad, Traditional

Cuisine Baby toddler food, diabetic friendly, gluten free, Indian, Kerala, Kids choice, Medicinal, One pot, Vegetarian, Winter

Servings 2 people

Calories 116 kcal

Ingredients

  

1x2x3x

to be simmered

• 500 ml traditional buttermilk
• 1/2 tsp coconut oil
• 2 tsp ginger grated
• 1/2 tsp turmeric powder
• 1/2 tsp crushed black pepper
• 10-15 curry leaves

add after simmering

• salt to taste

Instructions

 

• Whisk the butter milk and keep it aside.
• Into a heavy saucepan on low heat, add coconut oil. As it melts add the grated ginger and saute for a minute.
• Add black pepper, turmeric powder and curry leaves.
• Pour in the whisked buttermilk and gently bring to a bubbling.
• Simmer for a couple of minutes and remove from heat.
• Allow the curry to stay for a few minutes to infuse the flavours.
• Stir in the salt and curry is ready to use.
• Serve with warm matta rice.

Notes

You can add shallots and garlic to the recipe by sauteing it with ginger.

Slightly sour buttermilk is preferred for the preparation.

Add in a few chillies if you like it spicy.

The trick to get this recipe right is not to heat the butter milk on high heat, if not the buttermilk will split.

Nutrition

Serving: 250gCalories: 116kcalCarbohydrates: 13gProtein: 8gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 10mgSodium: 659mgPotassium: 414mgFiber: 0.3gSugar: 12g

Tried this recipe?Let us know how it was!