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Kachiya Moru Recipe
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| Ingredients: |
| Coconut grated | 1/2 cup |
| Ginger | small piece |
| Small onions | 3 |
| Garlic | 3 pods |
| Jeera | 1/4 teaspoon |
| Red chilli (dried ones) | 3 |
| Turmeric | 1/4 teaspoon |
| Curd or buttermilk | 1 litre (fairly thick) |
| Fenugreek | 1/2 teaspoon |
| Curry leaves (karivepila) | one sprig |
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| Preparation Method: |
- Grind coconut, garlic, jeera, turmeric, into a fine paste
- Mix with the butter milk and add salt to taste. Keep on low fire. Keep stirring till butter milk is fairly warm.
- Don’t let it boil. Take a pan add oil. When the oil is heated splutter mustard seeds.
- Add finely chopped onions and ginger. When brown add fenugreek and red chilli. When it splutters add curry leaves.
- Remove from fire and pour into the butter milk.
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