Kachiyamoru In Traditional Style


Kachiyamoru In Traditional Style

Buttermilk mixed with ground coconut and other ingredients
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Kerala
Servings 3 people


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


  • 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.
  • Pour buttermilk mixture into the coconut and heat in low flame stirring continuously. Add required salt and when steam issues from buttermilk remove the vessel from fire. Do not boil.
  • Stir till the kachiyamoru has cooled down.
  • Kachiyamoru in traditional style, a sadhya recipe, is ready.
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