Moru Curry/Moru Kachiyathu - Spiced Buttermilk Curry and Awards

Moru Curry/Moru Kachiyathu or Spice Buttermilk is the quickest and one of the most comfort food option for all Keralaites. Moru Curry is served with plain rice, thorans(Stir fry/Subzi) and any pickle of choice but we love to have it as it is also ;). Moru Curry have amazing healing effect as well, so if you are recovering from fever, you have lost your appetite or if your taste buds are not supporting you well start with this buttermilk to regain your health condition and appetite faster. So next time when you are down with fever/sick don't spent time making soups, just make this, enjoy it and get we soon :)


When we were kids, whenever we were sick this is one best thing our granny makes. Even when I have bitter taste due to fever I used to relish this and this used to be a great relief when I don't feel like to eat anything. Grandma used to make it with buttermilk and she don't do the seasoning if we are sick, oil is not said to be good when you trying are sick n recovering (these are little but great things you learn from elderly people). So try this healthy n delicious Moru Curry and Enjoy with a bowl of Rice or relish this in sips :).

Ingredients:-

1. Yogurt as needed (I used around 2lbs)
2. Turmeric powder - 1 tsp
3. Coconut Oil/Veg Oil - 1 tbsp
4. Mustard seeds - 3/4 tsp
5. Pepper powder - 1tsp
6. Jeera/Cumin - 1tsp
7. Fenugreek seeds - 1/2 tsp
8. Whole Red Chilly - 3 
9. Curry leaves few
10. Coriander leaves chopped - 3 tbsp
11. Green chilly finely chopped - 2
12. Ginger minced- 1 tbsp
13. Garlic minced - 1tbsp
14. Shallots minced - 2 tbsp(2 or 3 small onions minced/finely hopped)
15. Water - 1/2 cup
16. Salt to taste

Preparation Method:-

• Pour the yogurt in a wide bowl and beat very slowly with a spoon/fork/whisk just to remove all the lumps if any. Add water and stir slowly to mix and loosen the thick yogurt. Set aside
• Heat up a thick bottom pan, pour oil, add Mustard seeds. When they start to splutter add Jeera/Cumin. (Keep the heat in medium when the mustard start to splutter)
• When they start to sizzle add fenugreek seeds, few curry leaves, dry red chilies, 1 tbsp coriander leaves,  minced shallots, ginger, garlic and saute till they become light brown
• Add the chopped green chilies, turmeric powder, pepper powder,salt and saute for few seconds(simmer the flame from med to low-med)
• Pour the beaten yogurt slowly but stirring slightly in between. Keep stirring slowly till the buttermilk mix becomes warm.(You don't need to boil the buttermilk, it might curdle)
• When the bubble start to form from the edges switch off the stove(If you are worried about the yogurt to curdle don't wait till the bubbles to form from the sides. Switch off the stove when the buttermilk is warm enough)
• Add more curry leaves and coriander leaves, stir gently and serve warm with Rice and Thoran(Subzi/Sti fry).

Sending this to The Kerala Kitchen Event hosted by Roshan @ Roshan's Cuccina, Show me your hits hosted by Sangee Vijay @ Spicy Treats

Now on to awards, I don't no why I totally forgot to publish one of the best award I received and that too at the Kerala Kitchen. The Kerala Kitchen is a fabulous Monthly Event started by Ria and Rose that features any dishes inspired by the Kerala Cuisine. Last Month(Jan) this event was hosted by Kaveri  at Palakkad Chamayal and I'm happy and honored for winning the Best Picture award for Vazhakoombu Thoran. Thanks a lot Kaveri for choosing me for this award and wishing you all the best in the future blogging  :) 

                                                                                                        

I'm really happy to receive this Liebster Award once again from Hema @ Aromatic Cooking. Hema is one the wonderful blogger buddy with lot of innovative recipes and unique ideas, do check out her space to find out what she is been cooking ;)

"Leibster" means dearest in German and as with any award, there is bit of a ceremony involved.These are the rules if you accept the award:

• Copy and paste the award on your blog. Link back to the blogger who gave you the award.
• Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
• Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Now let me pass it over to:

1. My Cook Book

2. Shreez Kitchen

3. Achu's Amma's Kitchen

4. Vegetarian Food & Me

5. Nisha's Kitchen

Simple Onion Roast/Onion Roast Masala

Onion Roast or Onion Roast masala  is a very simple recipe with very less ingredients. I'm really not sure if the title I have given is right because I just make it as side dish/dry curry for Roti/Appam/Dosa etc. One of my dearest friend used to bring this as a regular side dish for lunch when we were doing our PG. I got a request for this recipe from an 'unknown' friend and thought of posting it for him/her and of course for all of you :)

                                   

Ingredients:-

1. Onion Med Size - 4(very finely sliced)
2. Ginger a small piece finely chopped(or 1 tsp)
3. Small Green chilly - 1(slit into halves)
4. Curry leaves few
5. Coriander leaves finely chopped - 2 tsp
6. Turmeric powder - 1/2 tsp
7. Chilly powder - 1/2 tsp
8. Coriander powder - 1/2 tsp
9. Garam masala - 1 tsp
10. Oil of your choice - 2 tsp(I use coconut oil)
11. Salt to taste

Preparation Method:-

• Heat up a kadai/Non-stick pan in medium heat, pour oil. Add curry leaves, ginger and saute for few seconds.
• Add Onion, salt and saute well till onion turns light brown color and becomes soft. This will take some time, keep the flame in medium heat and keep stirring in between.
• Add turmeric powder, chilly powder, coriander powder and garam masala and stir well to mix everything.
• Add few chopped coriander leaves and stir again. Let it cook again with masalas for say 3-4 mins.
• Switch off the flame and move to a serving dish. Garnish with few more chopped coriander leaves curry leaves. Serve warm with Chappathi/Dosa/Appam..

Note:- 

1. Add/Reduce spices to adjust to your spice level(you can also opt out chilly powder if the garam masala you use is very spicy)

2. You can add one finely sliced tomato as well and saute till it becomes soft if you need to add bit sourness to the onion roast.