Kachiyamoru In Traditional Style
Buttermilk mixed with ground coconut and other ingredients
Ingredients
- 2 cups Buttermilk
- 2 dsp Coconut grated
- 1/2 dsp Ginger thinly sliced
- 1 no Shallots Kunjulli
- 2 nos Green chillies slit
- Turmeric powder As reqd
- 1 clove Garlic
- Cumin seeds A pinch, Jeerakam
- Salt As reqd
For seasoning:
- 1/2 dsp Shallots sliced, Kunjulli
- 1/4 tsp Fenugreek roasted and powdered
- 1/4 tsp Mustard seeds
- Fenugreek(Uluva whole) - 1/4 tsp, Uluva
- 1 no Dry red chillies cut in half
- 1/4 tsp Chilly powder optional
- Curry leaves Few
- Oil As reqd
Instructions
- For preparing kachiyamoru in traditional style, first grind the grated coconut with shallots, garlic and cumin seeds to a fine paste. Keep this aside.
- Take a pan and cook ginger, green chillies, turmeric, required salt with some water till almost dry.
- Remove the vessel from fire and mix in the buttermilk. Keep this aside.
- Take another pan and heat oil. Splutter mustard seeds and fry whole fenugreek seeds, curry leaves, dry red chilly and shallots.
- When the shallots are fried remove the pan from fire and add chilly powder and fenugreek powder.
- Stir in previously ground coconut mixture and saute for a few minutes.
- Stir till the kachiyamoru has cooled down.
- Kachiyamoru in traditional style, a sadhya recipe, is ready.
Tried this recipe?Let us know how it was!
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