Buttermilk curry is a very easy and yummy curry which is prepared regularly in almost all the kitchens of Kerala. This is a best side dish recipe for hot steamed rice. Buttermilk can be easily prepared by mixing the curd with water using a whisk or blender. You can even mix them with spoon also.
This is an easy recipe of Buttermilk where grounded coconut is not used. So, this can be also called as a bachelor’s recipe of buttermilk. If you are in a hurry-burry for lunch preparation, you can easily prepare this curry under 10 minutes. The amount of water to be mixed with curd depends on the consistency of curd. If the curd is too thick, you can add extra water to it.
Coconut oil is used in this dish, as it provides more flavour to the curry. Earthenware are best to prepare this curry. To the heated oil, we add all the ingredients one by one. They are then sauted well. Finally, we add buttermilk to it in low flame.
Most importantly, do not over heat the buttermilk curry. The curd may get curdled. So, make sure you stir the curry continuously. Buttermilk curry is also known as moru curry or moru kachiyathu. Moru kachiyathu means, buttermilk is heated and tempered with spices. The fragrance of this curry will spread across your home while cooking.
Moru curry tastes good with rice and pappad alone. You do need to prepare other dishes if you have this curry at your home. This curry is also a part of Onam sadhya in Kerala. You can relish this tasty and curdy side dish with hot rice and enjoy.
- Curd – 2 cups
- Water – 1 cup
- Finely chopped onion – 1 tablespoon
- Ginger chopped – 1 inch piece
- Garlic chopped – 4 pods
- Green chilli slit – 1
- Dry red chillies – 2
- Turmeric powder – 1/4 teaspoon
- Sugar – 1/4 teaspoon
- Coconut oil – 1 tablespoon
- Mustard seeds – 1 teaspoon
- Fenugreek seeds – 1/4 teaspoon
- Cumin seeds – 1/4 teaspoon
- Curry leaves – 1 sprig
- Salt – 1/2 teaspoon
Method of Preparation :
- Heat coconut oil in a kadai or earthen pot and splutter mustard seeds, fenugreek seeds and cumin seeds
- Keep the flame low and add dry red chillies and curry leaves
- Add onions, garlic, ginger and green chilli
- Saute well till the onion changes its colour
- Now add turmeric powder and saute till the raw smell is gone
- Whisk the curd with water to form buttermilk
- Add buttermilk to the kadai, make sure the flame is still low
- Add salt and sugar and stir the butter milk continuously till the curd gets combined well
- Do not boil the buttermilk curry, you need to only steam it
- You can check it by dipping a spatula in the curry and then placing it towards light, you can see the steam is coming from spatula
- Switch off the flame and enjoy this delightful curry with hot steamed rice.