Ulli Kachiyathu (Palakkadan Style)

SobhaKesavan S

Ulli Kachiyathu (Palakkadan Style) is a traditional styled and authentic dish quite popular in Palakkad, the southern Indian State of Kerala. The dish goes perfect with boiled rice for your noon day meals. Generally, we prepare various kind of recipes with Curd/Butter milk. Recently, when I was talking to my friends living in Palakkad area, they told me about a recipe that is simply made with Butter milk and Shallots/Onion. I prepared it myself and found it very easy to make and tasty too. I am sharing my experience with my friends with a hope that they will definitely relish the dish. In Kerala, Malayalees relish home made traditional meals for lunch. Elders especially abhor restaurant foods and the like. Home made foods are healthy and nutritious as well. Kitchen gardens are available in almost all houses. It is preferable to prepare curd at home. Store bought curds lack the original flavor. Thick curds are required for preparing Ulli Kachiyathu (Palakkadan Style) dish. You can add required water to the buttermilk.

Ulli Kachiyathu (Palakkadan Style) is a typical Brahmin styled dish. Palakkad is situated at the border of Tamil Nadu near Coimbatore. You will find a Brahmin style of cooking in Palakkad. The Brahmins in Palakkad have migrated from nearby Tamil Nadu and their language is Tamil induced Malayalam. Palakkad Cuisine is unique and special having extensive use of rice, dal and milk based products. Palakkad Cuisine is also famous for their Sadhya dishes. Ulli Kachiyathu (Palakkadan Style) is one such dish, very special and unique with a tangy flavour and spiciness. You will find a lot of spicy flavorings in Ulli Kachiyathu (Palakkadan Style). Adding the ingredients in right proportions contributes to the taste. You can explore a well detailed recipe here that can be easily prepared at home. Enjoy the dish.

Ulli Kachiyathu (Palakkadan style)

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Prep Time 30 minutes
Total Time 30 minutes
Cuisine Kerala
Servings 3 People



  • Take 2 tsp curd and some shallots and green chilli (after keeping 3 - 4 nos. of shallots and 2 green chillies aside) and grind them well in a grinder mixer.
  • Then add this paste into the diluted curd (Butter milk) along with required quantity of salt and stir it well and keep it aside.
  • Heat oil in a cheenachatti and burst mustard seeds in this hot oil. Then add red chilli pieces and curry leaves into this hot oil and stir it well.
  • When colour of these ingredients turn into golden/brown, add the diluted curd (Butter milk), stir it further and heat it for about 2 - 3 minutes. Put off the stove before boiling starts and keep the mix separately.
  • Heat some oil again and add chopped shallots, garlic, cumin seeds and fenugreek seeds into this hot oil and stir it well.
  • When colour of the shallots, garlic, cumin seeds and fenugreek seeds turn into golden, add turmeric powder, red chilli powder, asafoetida powder and salt (if necessary) and stir it well.
  • After about 1 - 2 minutes, put off the stove and add this fried mix into the already heated and kept diluted curd (butter milk).
  • Ulli Kachiyathu (Palakkadan Style) is ready. This can be served with Dosa/Idly/Boiled Rice etc.


You can visit this link Moru Curry With Coconut. You can also visit this link Kumbalanga Moru Curry.
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