- Submitted by Dahlia
(Mor Kulambu, More Kuzhambu, Kachya Moru, Kachimoru, Moru Kachiyathu, Majjiga Charu)
I have already shared the recipe of the Traditional Mor Kulambu. It is fool proof recipe that never fails.
Today I am going to share an Instant Mor Curry which is very quick to make. In Kerala, this is made often and is referred as 'Kachimoru' or Moru Kachiyathu'. In Andhra Pradesh, this simple buttermilk curry is known as Majjiga Pulusu. The telugu people like to add some onion also in the curry.
The recipe is so simple, it can be categorized under Kids Menu or Bachelor Recipes. It requires no grinding and can be easily made by bachelors, busy working ladies and even kids.
Though it is one of the quickest dishes to make, you have to take care of one thing while making it - i.e. do not let the buttermilk to curdle. It takes just 10 minutes to make the whole dish and those 10 minutes, do not get distracted. The curry needs constant stirring while getting heated up to prevent it from curdling. Also, the curry tastes good when it is warm. So I prefer making it when we are ready to eat. It tastes great with some steaming white rice and simple vegetable fry. It is also healthier compared to the tamarind filled South Indian curries that doctors are advising to avoid these days. In our house we make this curry at least once a week since my kids love it. Well, lets get started with the recipe.
Recipe For Instant Buttermilk Curry
Ingredients - List I
- Curd/Buttermilk - 2 cups
- Rice flour (or Gram flour) - 1 tbsp
- Turmeric powder - 1/4 tsp
- Salt - to taste
Ingredients - List II (To mince or to crush)
- Ginger - 1" piece
- Green chili - 1
- Coriander leaves (Cilantro) - 1 sprig
Ingredients - List III (For seasoning)
- Oil - 2 tsp
- Mustard seeds -1 tsp
- Fenugreek seeds - 1/4 tsp
- Cumin seeds - 1/4 tsp (or use carom seeds)
- Dry Red Chilies - 2 (or use mor milagai)
- Asafoetida - a pinch
- Curry leaves - few
- Beat the curd together with little water, salt, turmeric powder, rice flour (or besan gram flour) till it is smooth and creamy. You can also make it with store bought yogurt or buttermilk. (Tip: - The curd should be little sour to get best results. In foreign countries, sometimes the store bought yogurt or buttermilk is not sour enough. In that case add few drops of lemon juice or tamarind pulp while whisking.)
- Finely chop the items under "List II". You can also crush them in a mixie (or food processor).
- Heat oil in a kadai. Add the mustard seeds. When it splutters, add the fenugreek seeds, cumin seeds, dry red chilies, asafoetida and curry leaves.
- Add the finely chopped ginger, green chili and cilantro. Saute for a minute.
- Now reduce the flame to the lowest setting. Add the whisked buttermilk.
- Let it warm through for about 3-4 minutes. Keep stirring constantly till you see steam coming out. Be careful to not let it boil, otherwise the curd will curdle. Switch off the stove.
More Buttermilk Recipes