Kachiya Moru Recipe
Ingredients
| Buttermilk | 6 Cup (16 tbs) | |
| Turmeric powder | 1/4 Teaspoon | |
| A few curry leaves | ||
| Salt | To Taste | |
| Coconut | 1 Cup (16 tbs), grated | |
| Chilli powder | 1/4 Teaspoon | |
| 3 button onions | ||
| Cumin seeds | 1/4 Teaspoon | |
| 1 dsp refined vegetable oil | ||
| Mustard seeds | 1/4 Teaspoon (For the seasoning:) | |
| Fenugreek seeds | 1/4 Teaspoon (For the seasoning:) | |
| Red chillies | 2 , halved (For the seasoning:) | |
Directions
1. Mix into the buttermilk turmeric powder, curry leaves and salt. Grind ingredients 5 to 8 and add. Heat the mixture over a low flame, stirring continuously. When the first bubble appears, remove from flame and continue stirring till it cools.
2. Heat oil. Splutter mustard seeds, add fenugreek seeds and red chillies and fry lightly. Cool and add to buttermilk.
2. Heat oil. Splutter mustard seeds, add fenugreek seeds and red chillies and fry lightly. Cool and add to buttermilk.
Chef
