Buttermilk mixed with ground coconut and other ingredients
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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Buttermilk - 2 cups
- Coconut(grated) - 2 dsp
- Ginger(thinly sliced) - 1/2 dsp
- Shallots(Kunjulli) - 1 no
- Green chillies(slit) - 2 nos
- Turmeric powder(As reqd) -
- garlic - 1 clove
- Cumin seeds(A pinch, Jeerakam) -
- Salt(As reqd) -
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) -
Ingredients
For seasoning:
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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.
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