Moru Kachiyathu/ Seasoned Buttermilk
It’s the 11th night of Ramadan and at this point we all yearn for some traditional comfort food. One such comfort food for my husband is choru (cooked rice), mooru kachiyathu (seasoned buttermilk), sides like thora maanga (dried pickled mango), varavu (stir fried veggies) and Fried Fish.
This is one combination that is not only comforting, but is soothing to the tummy. Yogurt/ buttermilk can enhance your gut health which can prevent digestive issues.
A tradition that my Father in law has to have for suhoor😄 that being said, this is my MIL’s recipe. Though it may sound complicated, it is the easiest and the most heart warming Suhoor dishes.
The seasoned buttermilk gets done so easily and cooking the rice and storing in casserole helps for suhoor, also marinate the fish and prepare the stir fried veggies. There you go! You have a wholesome meal which is light on the tummy too.
Ingredients:
- 360 ml Buttermilk/ Laban
- 1 tbsp, cleaned White Rice/ pachari
- 2-3 Shallots
- 1/4 cup shredded coconut
- Salt
- Curry leaves
Instructions:
- In a mixer grinder add in all the ingredients except for salt and curry leaves.
- Grind to paste and pour the buttermilk mix to an deep earthen pot.
- Now keep the earthen pot over medium flame and keep stirring, till the moru/ buttermilk starts thickening from the sides. (Make sure you don’t stop scraping the bottom of the pot and mixing simultaneously, as the moru or buttermilk can easily get burnt)
- Finally add in salt as required and curry leaves, mix well and switch off the flame. ( Make sure not to allow the buttermilk to boil, or else it might curdle)
- Serve moru kachiyathu with rice and your favorite sides like thora manga, varavu, and fish fry. Ahh! Wholesome food ❤️
