VELLIRIKKA MORU CURRY/PULISSERY

     Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.
 

    Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic, Cumin Seeds, and then it is mixed along with Curd/Yogurt. The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.   

    You can find a wide range of Moru Curry or colloquially called Pulissery when it comes to Kerala Cuisine. Moru Curry/Moru Kootan is a commonly & frequently prepared side dish in a Kerala household.

Prevalent Moru Curry/Pulissery from God's own Country:

• Kumbalanga/Ash Gourd Moru Curry
• Simple Moru Kachiyathu/Morukoottaan (with no Vegetables/fruits)
• Chena(Elephant Yam) Moru Curry
• Chembu(Taro) Moru Curry
• Nendhra Kaya Moru Curry
  
• Vellirikka(Yellow Cucumber) Moru Curry 
• Vendakka Moru Curry
  
• Mathanga Pulissery
  
• Mambazha Pulissery
• Pineapple Pulissery
• Nendhra Pazha Pulissery

    The list is long enough, but the recipe remains the same irrespective of the type of Vegetable or Fruit used for this Curry. In this recipe, I have used fresh Cucumber slices.  I have not cooked the Cucumber, and I love the freshness and crunchiness of fresh Cucumbers in this Moru Curry.  Just add a few slices of fresh Cucumber when the Moru Curry is still hot and leave it aside until you serve.

VELLIRIKKA MORU CURRY/PULISSERY

    Fresh Cucumbers & Moru Curry would be one best dish for Summer and also would suit well to be served in a Sadhya for the upcoming Vishu.  It is quite common in an Indian household to cook accordingly during seasons and in summer you can find a wide range of recipes with water laden vegetables and body cooling ingredients. Vellirikka Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this fresh Cucumber Moru Curry also serves best for digestion.

For more SADHYA RECIPES, click here...

Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE VELLIRIKKA MORU CURRY/YOGURT CURRY WITH FRESH CUCUMBER

VELLIRIKKA MORU CURRY/PULISSERY

 INGREDIENTS:

FOR MORU CURRY WITH FRESH CUCUMBER:

To Grind:

For Seasoning:

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Wash, and cut off the ends of the Cucumber and then cut it into big pieces. Keep them aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
• Pour the ground coconut mixture into a pan, add turmeric powder & salt to it and mix well.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the tempering into the Moru Curry
• Now add fresh Cucumber pieces and give a quick stir.
• Cover and keep it aside until you serve. 
• Serve Vellirikka Moru Curry along with steamed white Rice/ Kerala Rose Matta Rice.
  

VELLIRIKKA MORU CURRY/PULISSERY

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
• Do not over boil after adding Curd/Buttermilk to the Curry.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
• I have used fresh cucumber(green tender variety) pieces in this moru curry.  I have not cooked it.
  
• Can cook the same Vellirikka Moru Curry with Yellow Cucumber.  
• While using Yellow Cucumber, Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding the garlic clove.

BRINJAL/EGGPLANT PICKLE

    If there's a pickle that never goes a long way in my pantry, then it is this Portuguese Style Brinjal Pickle. When I say this Pickle never goes a long way, the reason is that, most of the time when my MIL makes this recipe, it gets over the same day.  This Brinjal Pickle is a traditional recipe of the Catholic community of Goa.  I would surely add Cochin into the list too.  This dish is very common in Catholic community of Cochin too.  So, with a Portuguese lineage, living in Fort Cochin, my MIL's family and the most coveted "Clementina Joseph"(Clemmi Thathi), her mother, had traces of Portuguese culture in their lifestyle & cooking. And this Pickle is one from our family repertoire.

    This Brinjal/Egg plant Pickle is cooked mostly with the long variety Eggplants which do not have many seeds inside.  Soft and meaty Eggplants cooked into a pickle with a combination of western and local cuisine.  The use of Vinegar in Pickles is something which takes inspiration from Portuguese - Goan - Fort Cochin kitchens.  They make a wide range of Sweet & Sour Pickles with a tinge of Vinegar in it. Needless to mention, the sweet & Sour Lime Pickle most commonly made for banquets at this point.  And the use of Mustard Powder(coarsely ground Yellow Mustard) in pickles has a distinct Anglo-Indian root.

    Brinjal/Eggplant Pickle is a simple, quick pickle and doesn't require to be kept in brine or sun dried.  And mainly as any other common pickling ingredients like Mangoes, Lime, Gooseberries, Brinjal/Eggplant doesn't have the natural tanginess in it. So the addition of Vinegar balances the taste notes and also facilitates storing this pickle.  But importantly, this Brinjal pickles as it is, doesn't have the required acidity which makes it not safe to store it at room temperature.  I usually store this Eggplant Pickle in the refrigerator, and mostly I make only a small batch of it at a time.

    This Portuguese influenced Brinjal Pickle is a cornucopia of taste loaded in it.  A bit of sweetness is what you get with the first bite, then it gives you the note of sourness, slightly hitting the spiciness as you savour it around.  The star of the show is of course the meaty Eggplant/Brinjal, which gives a wonderful texture to this pickle.  Though this pickle is mostly served along with Rice, I love to eat it with Paratha/Chapatis.  The combination of flavours and tastes makes it a perfect combination with both Roti & Rice.

Cuisine - Portuguese(Goan; Cochin)
Course - Pickle/Condiment
Spice Level - High
Difficulty - Medium
 Yields - 11/2 - 2  Cups
Author - SM


Preparation Time - 15 - 20 Minutes
Cooking Time - 30 - 45 Minutes

For more PICKLE Recipes, Click here...

HOW TO MAKE GOAN/COCHIN STYLE BRINJAL PICKLE - PORTUGUESE STYLE EGGPLANT PICKLE

BRINJAL/EGGPLANT PICKLE

INGREDIENTS:

For Brinjal/Eggplant Pickle:

For Pickle Paste(To Grind):

METHOD: 

• Rinse the Eggplant in water.  Pat dry the eggplant and make sure there is no moisture in it.
• Now cut the long Eggplant into four and then cut it into 2 inches long pieces.
• Soak the Eggplant in salted water for a few minutes, or until use.  This prevents them from turning brown.
• Finely chop the Green Chillies and Ginger.  Peel and cut the garlic into thin slices.
  
• Meanwhile, dry roast the Yellow Mustard seeds on a very low flame for a few minutes.
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Grind all the ingredients mentioned under,"For the Pickle Paste"adding Vinegar into a fine paste & keep it aside.
• Now, heat oil in a wok.  Let the flame be at high and allow the oil to smoke off.
• Then, reduce the flame to low and wait for a few minutes for the oil to slightly cool down.
• Now add, Eggplant pieces and fry this on a low flame for a few minutes.   
• The idea is just to remove the moisture from the vegetable.  Do not overcook this at this stage.
• Remove the Eggplants from the oil and keep them aside.
  
• In the remaining oil,  add finely chopped Green Chillies, Ginger, Garlic & Curry leaves.  
• Sauté it on a low flame for a few minutes until the ingredients turn fragrant.
  
• Then add the Pickle Paste and give a quick stir.
• Add in the crushed Yellow Mustard Seeds, Salt & Sugar.  
• Mix well and cook this on a low flame until the raw flavour goes & oil separates from the mix.
• Now add in the Eggplant pieces and gently mix until the Eggplants are well coated with the Pickle mix.
• Adjust the amount of salt & sugar and add in some Vinegar if needed.
• Cook this on a low flame for a few minutes.
• Switch off the flame and allow the pickle to cool down before storing.
• This Pickle can be had immediately, not need of maturing time.
• Store the Pickle in a clean and dry Glass/Ceramic Jar in a refrigerator.
• Brinjal Pickle is served along with Rice & curry.  Goes well with Moru Curry/Moru Kachiyathu.
  
• Brinjal/Eggplant Pickle tastes great with Parathas, Chapatis, Roti, etc.,  
• Can pair it up with Curd Rice too.
  

BRINJAL/EGGPLANT PICKLE

NOTES:

• The Eggplants should be absolutely dry & moist free before cutting them for the Pickle.
• I have used the long purple variety of Eggplant.  These varieties(Purple/Green) suits well for this pickle.  As it has no/fewer seeds and also has a meaty texture.
  
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and vinegar.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Brinjal Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• I personally suggest storing this Brinjal Pickle in the refrigerator to avoid spoilage.   
  

CHAKKA KURU CHEERA THORAN

      Recently my Husband was speaking to his Mother, she was saying that she had cooked Chakka Kuru and Cheera Thoran.  She was selling off the recipe to him saying that it is one popular recipe in Kerala and how you need to slice the Jackfruit seeds for it etc., And as usual I knew my hubby is going to ask me for this recipe.  Luckily I had both the ingredients and the next day I went along to make this Thoran for the very first time.  Combination Thorans are quite prevalent in Kerala, and I was even amused by the combination of Red Bean & Plantain Flower Thoran, Green bean & Plantain Stem Thorans they used to serve at Shreedhareeyam Ayurvedic hospital. 

      This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Amaranth Leaves or Spinach & along with it goes thinly sliced Jackfruit Seeds alias Chakka Kuru.  This thoran is seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Chakka Kuru and Cheera Thoran required two types of cooking, one for the Jackfruit Seeds, which has to be peeled, washed and cut into thin slices.  Jackfruit seeds need some extra cooking time whereas Amaranth Leaves can be cooked within minutes.  So I pre-cooked the Jackfruit seeds in a Pressure cooker for a whistle and then did the tempering, added the seasoning and cooked finely chopped Amaranth Leaves, finally I toss it up with pre-cooked Jackfruit seeds and finished cooking the Thoran with a few teaspoons of freshly grated coconuts.

     Though Onam seasons are not for Jackfruits, if you have some leftoverJackfruit seeds from last summer, then this Thoran is a wonderful add-on to your Sadhya Vattom.  Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Chakka Kuru and Cheera Thoran can easily be squeezed into your long list of Sadhya items.

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi 
• Raw Papaya Thoran/Pappanga Thoran
  

HOW TO COOK CHAKKA KURU CHEERA THORAN

 

CHAKKA KURU CHEERA THORAN

INGREDIENTS:

To Cook the Jackfruit Seeds:

For Chakka Kuru Cheera Thoran:

For Tempering:

Mustard Seeds - 1 Tspn
Curry Leaves - 1 Sprig
Cumin Seeds - a Pinch.
Coconut Oil - 1 Tbspn.

METHOD:

To Cook the Jackfruit Seeds:

• Peel off the white shell from the Jackfruit Seeds.
• Soak the Jackfruit Seeds in Water for at least 3-4 hours or overnight.
• Scrape out the brown skin from the Seeds(Soaking helps you to scrape out the skin easily)
• Cut the Seeds into small pieces, wash and keep it aside.
• Add Turmeric Powder to the Jackfruit Seeds, along with a dash of Salt and a pinch of Sugar.
• Cook this along with 1/2 Cup of Water until the Seeds turn soft.
• Alternatively, can cook the above ingredients in a Pressure Cooker for a whistle.
• Do not overcook the Jack fruit Seeds. 
  

For Chakka Kuru Cheera Thoran: 

CHAKKA KURU CHEERA THORAN

• Chop off the Roots from the Stalks.
• Clean and wash the Amaranth Leaves through running water for at least 3-4 times
• Drain the washed Amaranth Leaves in a colander and keep it aside.
• Finely chop the Amaranth Leaves and keep it aside.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Now add a pinch of Cumin seeds, followed with finely chopped Amaranth Leaves.
• Sprinkle Salt & Sugar and give a quick stir.
• Cover and cook briefly.
• Add in grated coconut and mix well.
• Cook Cheera Thoran/Spinach Stir Fry a while on a low flame.
• Finally, add pre-cooked Jackfruit seeds and give a quick stir. 
• Serve Chakka Kuru Cheera Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

NOTES:

• Can add a pinch of Turmeric to the Cheera Thoran, if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic & Cumin Seeds are truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil. 
  

KERALA STYLE FISH CURRY MEALS

    Yet another set of recipes for a simple SUNDAY LUNCH MENU.  As special as it is - a Weekend, a day of rest... turns out to be a day of work for women folk.  A good rest & a relaxed mode asks for good food, & the women folk has to get busy planning the meal, cooking & cleaning.  Kudos to all Working Women out there... I am always at awe with their effortless multitasking between work & home.  

RAW PAPAYA THORAN

    Raw Papaya fondly called as Pappanga, Kaplanga, Omakka colloquially in Malayalam is something you can get hold of, when you are in a mood for a different variety of Side Dish.  A Thoran or a Mezhukkupuratti or simply make a Salad out of it. 

    Raw Papaya has always been as deceiving as it is. Though not a common Vegetable used in most of the kitchens, it is always assumed to be some other vegetable unless otherwise mentioned, or if you are a food expert.  But I could never deceive my Son with this vegetable, smart enough eh?!!! When I make Raw Papaya Mezhukkupuratti, people at home had assumed it to be Potato & when I make a Thoran, it was thought to be Cabbage.  As is the deceiving nature of a Raw Papaya.  As a kid I have eaten these dishes always thinking it as Potato or Cabbage.  And have loved the mild sweetness from the Vegetable too.

    Growing up, revealed that it is a wonderful Vegetable with extraordinary medicinal values. And all the more the Papain in Raw Papaya helps to break down the tough Protein chains in meat, so it is widely used as a Meat Tenderizer. I store a few slices of Raw Papaya in the freezer, ready to be used as a Meat Tenderizer.

HEALTH BENEFITS OF RAW PAPAYA :

• Papaya is rich in Vitamins C & A and a good source of fibre.
• High vitamin C and Lycopene content found in Papaya can improve heart health and can also reduce the risk of heart disease.
• Fibre content acts as a perfect internal cleanser.
• It cleanses your digestive tract & colon and also helps to relieve constipation.
• Papaya is loaded with antioxidants.
• Antioxidants in Papaya may reduce cancer risk and can even slow down the progression of Cancer.
• Papayas are very high in Carotenoids that can reduce inflammation.
• Papayas are great for your skin too.       
  

     This Thoran recipe is a simple Kerala Style stir-fry prepared with finely chopped Raw Papaya seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). This quick & easy Raw Papaya/Pappanga Thoran can easily be squeezed into your long list of Sadhya items.

• Cabbage Thoran
• Cabbage, Carrot & Beans Thoran
• Achinga Payar/Long Beans Thoran 
• Cheera/Spinach Thoran 
• Beetroot Thoran/Poriyal 
• Vendakka/Okra Thoran
• Pavakka/Bitter Gourd Thoran
• Cheru Payar Parippu/Yellow Moong Thoran
• Cheru Payar/Green Moong Thoran
• Kovakka/Ivy Gourd Thoran
• Padavalanga/Snake Gourd Thoran 
• Mathanga/Yellow Pumpkin Thoran 
• Vazhakoombu/Plantain Flower Thoran 
• Chena Thoran/Chena Upperi
  

HOW TO COOK RAW PAPAYA/PAPPANGA THORAN/STIR-RAW PAPAYA

RAW PAPAYA THORAN

INGREDIENTS:

For Tempering:

METHOD:

RAW PAPAYA THORAN

 

• Peel, clean and wash the Raw Papaya.
• Cut it into halves and scoop out the tender seeds.
• Chop the Raw Papaya finely & keep it aside.
• Alternatively, can grate the Raw Papayas for this recipe.
• Finely chop Shallots, Green Chillies & Garlic.
• Heat Oil in a pan, splutter Mustard Seeds and Curry Leaves.
• Add finely chopped Shallots, Green Chillies, Garlic and sauté until shallots turn translucent.
• Add chopped Raw Papaya/Pappanga along with a dash of Salt & a pinch of Sugar.
• Sprinkle some water, cover and cook until the vegetable turns soft.
• Cook briefly for about 5-7 minutes on a medium-low flame.
  
• Add in grated Coconut and mix well.
  
• Cook for a while on a low flame.
• Do not overcook the Raw Papaya.
• Serve Raw Papaya Thoran hot with steamed White Rice/Kerala Rose Matta Rice.
• Can be served along with any Curry and Rice, it goes well as a side dish with Moru Curry/Moru Kachiyathu.
• Can serve this Raw Papaya Thoran as one side dish in the long list of Sadhya Items or along with Kanji(Rice Porridge)/Paal Kanji.
  

NOTES:

• Can add a pinch of Turmeric if preferred.
• Some do not add Onions & Garlic while cooking for a Sadhya.
• Adding Garlic is truly optional.
• I have used Coconut Oil in the recipe, can use any other vegetable oil.
  

MORU KACHIYATHU/KACHIYA MORU

     Moru Kachiyathu/Kachiyamoru is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Kachiyathu can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Kachiyathu/Kachiyamoru. 

 
     Moru Kachiyathu is one of the most commonly cooked and frequented Curries in a Kerala household. Also, it is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e the type of curries normally mixed along with rice and eaten. Moru Kachiyathu is a type of Curry prepared without adding any vegetable in it whereas a similar version with Vegetables called Moru Curry/Moru Kootan is also prevalent. Local vegetables like Ash Gourd(Kumbalanga), Yellow Cucumber(Vellarikka), Elephant Yams(Chena), Colocasia/Taro(chembu), Lady's Finger/Okra etc., can be added while preparing Moru Curry.

     Moru Kachiyathu is a more simple version of Moru Curry/Moru Kootan.  This recipe of Moru Kachiyathu is prepared with ground coconut paste.  Some recipes even do not add Coconut in it.  When we are down with indigestion or dysentery Moru Kachiyathu is one best dish which can be had along with Rice apart from Kanji(gruel)/Rice Porridge.

     Moru Kachiyathu is normally prepared with Coconut(Kerala Dishes without Coconuts? )ground to a fine paste along with Green Chillies, Ginger/Garlic and Cumin Seeds.  The flavour of Moru Curry is enhanced with its mild seasonings normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet shallots and garlic are avoided in the dish. 

     This Moru Kachiyathu prepared with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this Moru Kachiyathu/ Kachiya Moru also serves best for digestion.

For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 7 - 10 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 HOW TO MAKE MORU KACHIYATHU/KACHIYA MORU

INGREDIENTS:

For Moru Kachiyathu:

To Grind:

For Seasoning:

METHOD:

• Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
• Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste. 
  
• Pour the ground Coconut paste into a cooking bowl.
• Cook this on a very low flame until the Curry is just about to boil.
• Pour in the beaten Curd/Yogurt mix and give a quick stir.
• Keep this on a very low flame and cook for a brief moment, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• Serve Moru Kachiyathu/Kachiya Moru along with steamed white Rice/ Kerala Rose Matta Rice, or serve it up along with a long list of dishes in a Sadhya.

MORU KACHIYATHU WITHOUT COCONUT PASTE:

• Whisk the Curd/Yogurt along with some Salt & Turmeric Powder. 
• Pour this into a cooking bowl and boil it on a very low flame for a few minutes, stirring continuously.
• Switch off the flame.
• For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
• Pour the Tempered oil over the Moru Kachiyathu and give a quick stir.
• This version of Moru Kachiyathu without Coconut Paste suits well to be served when you are down with dysentery or indigestion.

NOTES:

• Sour Curd/Yogurt serves best for the recipe.
• Let the Curd/ Buttermilk be at room temperature before adding it into the Coconut paste mix.
• Do not over boil after adding Curd/Buttermilk.
• Otherwise, the curry may curdle and become watery.
• Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
• Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Kachiyathu Watery.
• Can add a pinch of Sugar, if preferred.
• Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
• If preparing for Sadhya can avoid adding garlic clove.