This is a very simple dish which falls under the everyday Kerala cooking category. At our home, kachimoru (seasoned buttermilk) is an indispensable side dish with rice. Choru (rice) and kachimoru is my comfort food. I was amazed once how this simple dish has such magical effect on people. One of my cousins used to visit us on Fridays, he was a bachelor at that time. I used to make rice and curries for him, usually. So once when he visited me I thought I should make something different from the usual stuff and made fried rice and chicken. When he came home, I told him that I made something different for him that day apart from the usual choru n curry. With a disappointed look on his face, he told me that he was hoping that I would make choru n kachimoru!! Lessons learnt: never underestimate the power of simple dishes (or simple things for that matter) :)
Though its a simple dish, I should say it took me sometime to master this dish. Initially, when I made this it curdled almost every time :(. I was not sure what went wrong (I didnt know about the magical power of google search that time :) ). Anyways an aunty helped me out and after that there was no looking back :)
Here is the recipe:
- Buttermilk (moru) - ½ ltr/ 500 ml ( room temperature)
- Small onion - 4-5
- Ginger - 2 tsp, chopped
- Green chili - 3-4
- Red chili - 2
- Turmeric powder - ¼ - ½ tsp
- Mustard - ¼ tsp
- Fenugreek - a pinch
- Curry leaves
- Heat oil in a pan & splutter mustard & fenugreek seeds. Add red chili, small onion, ginger, green chili, curry leaves. Fry it for 1-2 minutes. Add turmeric powder & salt. Mix well.
- Add buttermilk and stir. Stir continuously until the steam comes through the spatula. Dont let it boil. It will take around 5-7 minutes. After removing from gas, stir for a few more minutes.