Kachiyamoru/Moruchaaru
| Ingredients to be made into a paste: |
| Grated coconut |
- |
4 dessert spoons |
| Shallots |
- |
¾ |
| Garlic |
- |
2 flakes |
| Cumin seeds |
- |
¼ tsp |
| Water |
- |
enough to grind these ingredients into a paste. |
|
| Other ingredients: |
| Buttermilk |
- |
4 cups |
| Water |
- |
1 cup |
| Turmeric |
- |
1 tsp |
| Ginger Sliced |
- |
½ inch piece, sliced |
| Green chilies |
- |
4/5 |
| Salt |
- |
to taste |
| Sugar |
- |
1/2 tsp (Optional) |
|
| Ingredients for sautéing: |
| Vegetable oil |
- |
2-dessert spoon |
| Shallots |
- |
2/3 sliced |
| Dry chilies |
- |
¾ |
| Curry leaves |
- |
1 sprig |
| Fenugreek |
- |
½ tsp |
| Mustard seeds |
- |
½ tsp |
| Chilly powder |
- |
¼ tsp |
|
Method:
Grind the grated coconut, shallots, garlic and cumin seeds
together.
Heat oil in a saucepan and splutter the mustard and fenugreek
seeds. Then add the sliced shallots, curry leaves and dry chilies. When the
shallots have turned transparent, add the coconut paste. Sauté the coconut paste
for sometime. Switch off the stove and add the chili powder and mix it well.
Take another pan, add the slit green chilies and cook it along
with the ginger slices in water, to which turmeric powder and salt is added.
Boil it on a high flame and when the water mixture is reduced to half the quantity,
reduce the flame and add the buttermilk. Make sure that the mixture is not brought
to a boil. Otherwise, the buttermilk could get curdled. Add the coconut paste
and stir for a while. If the buttermilk is sour, you may add some sugar to it. Take
it off the stove and serve it with steamed rice.
|
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