Kaachiya Moru

Kachiya Moru : Butter-milk seasoned with mild-spices.

This is probably one recipe that evokes most memories for me. The other day I was taking this picture and Joe came with a very intrigued look and aired " are you sure you want to post the kachiya-moru ..it is hardly a recipe".. that's how simple it is to make this curry. No wonder it is such an indispensable item in the day-to-day cooking of a Malayali. The one I am making here is the basic version. The other variations involve the addition of coconut , some more spices and fruits/ vegetables and is then called Pulisseri.
Though the term "kachiya" means heated/ boiled , this curry is hardly brought to tepid temperature to avoid the curdling of the buttermilk. I have seen various methods employed to do this ..my grandmother would just keep the bowl on the stove in low heat and then stir it gently throughout till it just begins to heat up ; my mom-in-law keeps the bowl in a larger bowl with hot water( not on the stove) and stirs the curry till it gets to the right temperature.

Ingredients:

• 2 cups Plain Yogurt
• 1 cup water
• Salt to taste
• 1/2 tsp red-chilly powder
• 1/4 tsp turmeric powder
• A small pich of fenugreek powder

For the seasoning:

• 1 tbs cooking oil
  
• 1/2 tsp black mustard seeds
  
• 1 dry red chilly
  
• 1 stalk of curry leaves

You will also need : Medium bowl & Saucepan

Procedure :

• In the medium bowl combine the first batch of ingredients : yogurt, water, salt, turmeric, red -chilli & fenugreek powders. You could use a wire whisk or a hand-blender or even just a plain spoon; the plan is to have a smooth sauce avoiding any clumps of the dry ingredients.
  
• Set the saucepan in medium heat and add oil. Once it starts smoking , add the mustard seeds and wait to pop. Lower heat, add the red chilly & curry leaves.
  
• Remove from heat. With caution , add the buttermilk mixture to the seasoning & keep stirring gently till the mixture gets tepid. ( I have noticed that the buttermilk warms up with just the heat from the seasoning. So you may not need to take it back to the stove after-all)
  

Kachiya Moru is a great accompaniment with rice , rice porridge (kanji) and also to just plainly sip on-n-on. As I mentioned , this curry keeps a very special place in my thoughts. My grandmother has this curry everyday single day with rice, from as far back as I can rememeber..and as her choicest brat, I stick to her tradition whenever I am home with her.