Here is the recipe:
- 500 ml Buttermilk (moru / laban) ( @ room temperature)
- 4-5 Small onion / Pearl onion
- 2 tsp Chopped Ginger
- 3-4 Green chili (slit lengthwise)
- 2 Dry Red chili
- 1/4 - 1/2 tsp Turmeric powder
- 1/4 tsp Mustard
- A pinch Fenugreek
- 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.
It can be refrigerated for 3-4 days. It's important that the buttermilk should be at room temperature, otherwise it may curdle. I use low fat buttermilk. If you are using full fat buttermilk, you can add around 1/4 cup water also. I used Al Marai laban to make this
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93 thoughts on “Kachimoru/Moru kachiyathu”
Do you use coconut oil for this ?
For cooking chilli mustard garlic ginger we use two spoon.
I tried your kachimoru today, my friends loved it. :)
Thank you so much.
Keep them coming.
Thanks for yet another recipe that’s easy to follow and promising in taste :-) these tips helped me a great deal esp how to avoid the curdling part.
When I make some Kerala dish my husband smiles n asks “Maria chechiyude recipe aano?” :-)
Your site is a place I can run to when planning a menu and be assured that the outcome would be great. You literally taught Kerala cooking and made it so simple. Thaaaannk youuuuu!!!! <3 <3
nice…tq mariaa :-)we can add coconut milk also..It tastes better..
You are welcome :) Back home, sometimes we add ground coconut, but I’ve never tried with coconut milk. Sounds interesting!
Wish you a Happy New Year!
I’m based in Bahrain :)
I used to be in KSA. My parents are still there.
Alone at home, ( wife has gone home for some function), I finished every thing she , had kept in the fridge, I wanted some thing with rice and looked in net for katchimoru, and your site came first, tried my hand in that and for me, it came out super. Thanks for the simple recipe.
Good to hear that your experiment was successful!
Hope you get to try some more recipes from here and may be you can cook something special for your wife when she comes back :)
Thanks for leaving a comment here.
This is my first time on your website, and we are going to try 2 of your recipe’s BEEF FRY AND KACHIMORU cooking has been started now….. will taste nd update you on same.
Welcome to MariasMenu :)
Hope your kachimoru and beef fry came out well.
Kachimoru was amazing and beef fry as well, your recipe’s are simple and tasty. Your blog is the best but still ;-) Wish u all the very best…
Thank you so much for the feedback and for saying MM is the best ;) It’s always good to hear such things ;)
You can do that also, just keep stirring for some more time after switching off the gas.
Thank you very much for your beautiful blog as well as your delicious dishes. you have explained the minute details even in this simple curry. v tasty.
Thanks a bunch Liza for your wonderful comment :) It’s a pleasure to know that you like this space.
Thanks a lot Ivy :) Glad to know that you like the recipes here..
Firstly I am a huge fan of your site and i have been visiting it for quite sometime now. But today i have a different mission in mind. My parents have gone for a North Indian tour and they are coming back tomorrow just in time for Lunch. Since we belong to a very foody family, i can imagine how much they will be missing our normal Chor n curry.
Hence i am planning to prepare lunch for them, that’s when you came to my rescue ;-)
I am planning to make Chor, Moorkachiyathu, Vanpayar Olathiyathu, Onakka Chemmen Fry, and pappadam ( that’s all I can manage alone :-P )
Hope i can do justice to amma’s and your level of cooking ;-)
Thank you Linda :)
I do hope your parents enjoyed your lunch preparation. It was so thoughtful on your side to make them such wonderful and comfort food after their trip.
Its been a li’l long that i’m writing a comment…to be frank i was visiting your website n takin’ tips on n of…but couldn’t write to you….
SO A BIG THANKS for all the tasty recipies here….today bak again on kachimoru after sometime…so thought to jot down my wishes to you…
Good to hear from you! Hope you are doing good. Nice to know that you are visiting this space regularly, thank you :)
Hi Maria, there is no day that I do not open your website. I have tried many dishes and they all turned out great! Glad I found your website. Thanks again :) Jess
Thanks a bunch dear for the wonderful comment! I’m also glad that I got a reader like you who visit us every day :)
What kind of butter milk are you using?Is it store brought butter milk/yogurt or home made?
I use store bought buttermilk for making kachimoru. if you are in Gulf, you can make it with laban.
Today being Friday, I am trying kachimoru today. It reminds me so much of my younger days especially mum’s cooking and lunch with my parents and siblings. Thank you Maria.
Hope you liked the kachimoru. Nice to know that it brings you good memories :)
You are welcome! Back home, kachimoru is made by grinding coconut, but I’m too lazy to do that ;)
Thanks for the comment :)
I loved the kachimoru recipe..I have been wanting to find a recipe with no grinding and coconut involved. This turned out to be simple and tasty.. Thank you.
Hi therw Maria,
I have been struglling for ages for the right recipe fot kachiamoru. I used to always end up curdling or messing it up somehow. I tried every possible method but it never worked. Thank you and keep up the great job you are doing. GOD BLESS you.
I’m hoping your kachimoru came out well using this recipe :) Its better to add yogurt/buttermilk @ room temp. Also if you want to be extra cautious about curdling, just before adding the yogurt, remove the pan from stove & then add yogurt.
Love the pic of kachiya moru.. reminds me of home :)
We make kachiya moru in a different way at home. The difference is we use coconut. We grind coconut, jeera, small onions, garlic, a pinch of pepper powder. This then is added to buttermilk + turmeric powder, we add some ginger too. We then add a seasoning of uluva + kaduku + curry leaves + red chillies.
Good to know that this reminds you of home. Actually at my place, back in Kerala they make kachimoru like you’ve said, except for the pepper powder. I take easy route n hence no coconut ;)
tried it and completed the preparation within 5 min…thanks for the simple and tasty recipe….:)
Thank you :) Good to know you liked it.
Where in EKM are you ?I am also from the same place.
I’m from Edappally..what about you?
Hi maria- There is another way to go about making Kachimoru.
Initially blend the moru,with salt turmeric,Uluva powder,lil jeera powder ,Lil chilly powder (if required) .Then keep on low flame until the spoon gives small flames (dont allow to boil basically).
U can also add lil kayam (as its healthy) to this.It wont make much diff to taste and it is very good for health and digestion.
Then try seasoning
Mustard,Jeera,green chilli,Red chilli,Garlic and Ginger flakes ,curry leaves and then add to the prepared moru.
It has a diff taste and many people have liked it also.
Please try and let me know.
I guess this is one recipe that sure varies from one home to another :) Back in my place at ekm, they make it differently too…
Thanks for sharing your version :) Will try it sometime…
Thanks for this recipe, it was so simple and tasty, as you mentioned kept in fridge the remaining so it would be an add on for todays dinner, my kids are quiet happy now as he says even i started cooking interestingly for them, i swear i got interest in cooking after seeing ur blog and the comments by all friends,now i tired fish molly and kachya moru curry, so daily one as i get only that much time.Can you pls share a recipe of Meen thoran(Nethal) in case if you have.. thats it for today, have a nice time.Thanks!!!
You are welcome dear :)
Thanks a ton for your beautiful comment. I’m so happy that you find this site helpful. Thank you for trying the recipes from here.
About the meen thoran recipe, I hope its same as meen peera. In that case, I’ve posted a kovakka peera recipe sometime back. It’s almost same as meen peera. you can see it here:
Refer the notes of kovakka peera recipe, I’ve mentioned about meen peera there.
Hope this helps..
I have recently started following your blog and must say your recipes have indeed given me confidence that I can cook! :-)
I have slowly started off with few basic dishes such as veg stew and also tried out the fish curry. They have come out good! Thank you so much for the simple manner in which you dish out your recipes!
I just wanted to ask in this kachi moru recipe, can we add garlic also? Does it spoil or curdle the curds?
Thanks again :) and keep blogging!
Thanks a bunch for sharing your feedback here. I’m so happy to know that you like the recipes here.
You can add garlic also in this recipe & it wont curdle the curry.
Guess I would share a tip for not curdling, while heating Moru.
A pinch of Corn starch or any other starch, would help the Moru Kachiyathu, from not curdling.
Thanks for your tip. I’m sure it will be helpful for other readers too :)
Your website is excellent !
I’m new to this and and so i’v tried only a few…and it came out awesome…Thank you so much for sharing your menus…
Thanks a bunch for your comment :) I’m really glad that the recipes came out well for you…
Please do try other recipes when time permits and hope to see you here more :)
Congrats for creating such a nic site. i am a frequent visitor of ur site and have tried out some dishes which came out very well. Since am new to the cooking world, it helped me a lot. Thank u so much.
Thank you so much dear :) Its great to know that you fins this site helpful, thanks for trying the recipes from here.
Hi Maria ,
I just saw ur blog recently , and must say that u’re doin a wonderful job.I tried out ur egg sandwich , it was toooo gud , my mom in law who’s normally very fussy abt food totally luved it ….. today i made palappam and veg kuruma , and aloo gobhi for lunch , the appam and curry was thorougly relished by everybody at home , waitin for them to get back to me rgd the aloo gobhi. thank u thank u thank u sooooooo mch.
and u’re right , cooking takes lesser time than actually deciding what to make …….
if u can whenever you have the time kud you please post on sum snacks we can send children …….
keep up d gud work…..
Thank you so much dear :) I’m glad to hear that you tried a number of recipes from here and liked it too…
I’ve posted a few snacks for kids…check out the chicken sandwich recipe, Nutty Chicken Strips, Chinese Chicken Fry . Also check out the snacks & starters section on the left hand side. Hope you find something interesting…
I tried ur beef fry,egg kabab for ramalan ,butter chicken etc….all came good n tasty!!! but egg kabab collapsed tottally since the filling spreading out while frying…pls advice me for this also
Thank you so much :)
The reason for egg kabab falling out can be two:
1. The filling may fall out if the consistency of chutney is watery, so try to make a thick paste like chutney.
2. Make sure that the kebab is dipped & coated well with egg whites and also try adding a 1/2 – 1 tbsp of maida (plain flour) to egg whites to make the coating. This should hold the filling tightly while frying.
Hope this helps…
Ramadan Kareem to you & your family.
hi maria !!! i m new to ur world of cooking and trying ur recipes one by one from last month.2day i came across ur kachimoru. How can i take buttermilk from Almarai Yoghurt .Pls help me in this since my hubby likes very much.
Thanks for trying out recipes from my blog :)
Since you have mentioned Almarai yougurt, I believe you are in a Gulf country. In that case, you can use Almarai Laban (full fat or low fat) to make moru kachiyathu. If you are using full fat laban, add some water to adjust the consistency and for low fat, its better if you dont add any water.
i have tried yours butter chicken also its super hit in my in laws place..thanks a ton…
Thanks dear :)
hello maria…this recepe looks yummmy dear…am leaving in china i dont get curd here at all..so how to make it at home?i tried adding little tamrind in warm milk even then i did not get…can uguide me pls
Its really surprising to know that you dont get yogurt there!
I’ve given a tip for making homemade yogurt in one of the earlier comments, but for that too, you need some yogurt (ora). I dont have any clue how to make yogurt otherwise :(
Really hope that you get it there soon…
First of all, I need to thank you. I tried the beef recipe you had given and the most fastidious of all people I know, my brother, said it was good.
Which means it was really good. :-)
Another suggestion is would you please provide some good varieties of chammanthis? I tried it here but the search results were zero. I know chammanthy is too simple to refer a recipe for normal people. But for the uninitiated like me, it is indeed a must. So please consider. And thanks once again and wishing you all the best.
Thank you dear for visiting this space and trying out the recipe.
Really happy to know that your family enjoyed the beef recipe :).
I do make chammanthis very often and the reason you dont see it here is because I dont measure the quantities. Anyways, I will try to post here sometime soon.
Please do try out other recipes as well when time permits.
Njan ethum enu undaki.. ethu kidilan aayi vanu… ethra easy aanu ethu undakaan enu ariyilaayirunu… this is one of my fav item.. :)
how to make a good moru for a casual drink in hot day.
I guess that you are referring to a sambharam.
You can make sambharam by adding salt, small onion, ginger, green chilli & curry leaves to buttermilk. Mix it well using a blender. strain & use it.
kachi moru recipie was nice .can you explain how to make a good sambar
Thanks Hema :)
I will try to post a sambar recipe, let me see :)
Tried this one. Came out well. Thank you.
Thanks Maria :)
Avial and Kachia Moru are two veg dishes which finish off in no time in my home. Another favorite is beef ularthiyathu & Kachia Moru… I make kachia moru in “man chatty” & it comes out well but never knew the exact time to switch off the Gas….
Thanks for sharing it..
I add a pinch of Sugar when I make Moru and it balances the sour taste
My friends came down for a visit this monthand they loved kachia Moru,especially her son loved it so much
Kachimoru and beef fry is a fav combination of mine also, its such a comforting meal right?
Happy to know that you found the tip useful :) and thanks a lot for sharing your tip of adding a pinch of sugar. I will try it and see :) Also I havent tried making kachimoru in a manchatti, it sounds interesting, I want to try that too :)
thanks maria, whn all i prepre kachiyamoru always my curd will split…now i’m follwing ur style..it s nw cmng out nicely..thnk a lot
Very happy to hear that your kachimoru comes out well. Thanks a lot for writing to me about it :)
how do u get the buttermilk? do you use plain yougurt keep it out till it gets sour, then boil milk and pour yougurt into it and let it sour?? or can u get buttermilk in church
For making buttermilk you need:
Yogurt – 1 cup
Water – 1 1/2 – 2 cups
Blend it together in a mixer grinder or a liquidizer. Buttermilk is ready to use.
For yogurt you need:
Milk – 1/2 ltr
Yogurt – 1 tbsp
Boil milk for 5- 10 minutes. Keep it aside till it becomes warm. Pour yogurt in a saucepan/vessel and stir well. Add warm milk to this and stir again. Cover the pan/vessel with a lid and keep it at room temp for 3-4 hrs. You will get a thick yogurt after 3-4 hours.
I usually use store bought buttermilk. If you are living in any gulf country, you can use laban to make kachimoru.
Hope this helps.
Rachel – great to know that it worked for you :)
Thanks..it worked without curdling…
2 prepare it without curdling ur curd shd b fat free. 4 this u refrigerate boiled milk, remove the cream from top then boil again and use.
@shyla, thanks a lot for your tip…:)
one thing I am yet to make without curdling…
2 prepare it without curdling ur curd shd b fat free. 4 this u refrigerate boiled milk, remove the cream from top then boil again and use.
Hw r u …Kachiya moru looks so delicious ..Even me also posted the same long back …
Thanks Veena and am doing good dear. Will check out your kachimoru post :)
Mathai – go ahead and take some from it :)
looks like u have changed the look of ur site…
moru curry’s pic is beautiful!!
Thanks Divz, we changed the look around Christmas & New Year time. Happy to know that you liked it :)
Hi Maria :) Kachiyamoru nannayittundu ketto :) I always had problem to the curdling part. Now that you gave the tip to use buttermilk at room temperature, i will give it a try soon. My husband loves any dish made with curd.
Thanks Roopa :) You try using the buttermilk at room temperature and also cook it till the steam comes through the spatula and you need to continuously stir it while cooking and also for a few minutes after cooking. Hope it helps.
I love morru kachiyahtu.
Simple but really comforting and delicious.
I love you authentic pan you have served it.
Thanks HC and its really a comfort food.
U knw wht..we need kachi moru daily at home..even if i make other new gravys n keep it along with kachimoru..my hubby will take kachimoru only!! its like a part of our family..and urs looks like the traditional one they serve for christian wedding rice course!!
Ammu – its same here too, kachimoru enjoys a real monopoly :) and thank you for your sweet words.