Moru Kachiyathu
Ingredients
1) Butter milk – ¾ litters.
2) Turmeric powder - ¼ tea spoon
3) Chilly powder – ¾ tea spoon
4) Shallot – 6-7 pieces ( chopped)
5) Ginger – 1 small piece ( finely chopped)
6) Asafetida powder– 2-3 pinch.
7) Curry leaves – as required
8) Salt – As required
9) Grated Coconut- 1 cup
10) Small Green chilly – 5 pieces ( chopped)
11) Garlic- 3-4 pieces – finely chopped)
12) Cumin seeds – a pinch
13) Mustard seeds- 1 tea spoon
Method
Grind grated coconut, 3 green chilly, 1 pinch cumin seed, garlic- 1 clove and turmeric powder into a fine paste and mix it with salted mutter milk, then take a pan and splutter mustard seeds then put chopped shallot, garlic, ginger and green chilly and curry leaves sauté for few minutes and add chilly powder and sauté again then add curry leaves and butter milk very slowly and stir continuously without allowing to boil until steam start rising. Remove from fire and add asafetida powder and stir occasionally till cool.
Ingredients
1) Butter milk – ¾ litters.
2) Turmeric powder - ¼ tea spoon
3) Chilly powder – ¾ tea spoon
4) Shallot – 6-7 pieces ( chopped)
5) Ginger – 1 small piece ( finely chopped)
6) Asafetida powder– 2-3 pinch.
7) Curry leaves – as required
8) Salt – As required
9) Grated Coconut- 1 cup
10) Small Green chilly – 5 pieces ( chopped)
11) Garlic- 3-4 pieces – finely chopped)
12) Cumin seeds – a pinch
13) Mustard seeds- 1 tea spoon
Method
Grind grated coconut, 3 green chilly, 1 pinch cumin seed, garlic- 1 clove and turmeric powder into a fine paste and mix it with salted mutter milk, then take a pan and splutter mustard seeds then put chopped shallot, garlic, ginger and green chilly and curry leaves sauté for few minutes and add chilly powder and sauté again then add curry leaves and butter milk very slowly and stir continuously without allowing to boil until steam start rising. Remove from fire and add asafetida powder and stir occasionally till cool.
