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–+ servings
buttermilk gravy

Moru kaachiyathu

Simple butter milk curry
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 12 minutes
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
  

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
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