Easy Moru Kachiyathu | Kerala Style Kachiyamoru | Moru Curry without Coconut | Seasoned Buttermilk

This is a simple, ready in a jiffy and yet a yummy gravy with yogurt that can please your palate as well as your time :) I make it mostly once a week, especially when I have non vegetarian side dishes like chukka or roast or some grilled chicken. My folks are happy and that makes me too happy :) It is basically nothing but tempered curd or yogurt. So I don't want to ramble much.. Just one more thing before we head on to the recipe. It tastes great with potato fry or koorka upperi as well ;) Here in this pic I have served it with Unnipindi upperi, simple chicken kebab, beef roast & beetroot pachadi :)

Serves: 2 persons

I Took: 

Preparation Time: 15 minutes

I Used:

Coconut Oil	-	1 tbsp
Mustard/Kaduku	-	½ tsp
Fenugreek/Uluva	-	¼ tsp
Ginger	-	1 tsp - finely chopped
Garlic	-	1 tsp - finely chopped
Red Chilly	-	2 nos - chopped/broken
Green Chilly	-	2 nos - chopped/broken
Curry Leaves	-	2 sprigs
Turmeric powder	-	½ tsp
Salt	-	As Needed
Curd Water	- -	1 cup - beaten/whisked As Needed - If required

The Way:

1. Beat the curd nicely and keep aside. You can use a mixie or whisk for this. If using a mixie, add the curd in the jar along with water and salt and pulse them once or twice and you will get smooth curd. If using whisk, add water to the curd along with salt and whisk well till no lumps are there and the curd is smooth

2. Heat coconut oil in a pan/kadai. When it's hot, splutter the mustard. When it splutters,add the fenugreek seeds 

3. Then the chopped ginger and garlic and saute for 30 seconds 

4. Then add the chopped green chillies, red chillies and curry leaves and give a quick saute

5. Finally add turmeric powder (with the flame at low, else the powder will get burnt easily) and asafoetida if using and saute for another 30 seconds

6. Now add the whisked curd and give a quick stir and switch off the flame. Else it will start to split

Serve warm with matta rice and a spicy non veg side dish of your choice!

Cheers,

Chitz

Coconut Chutney | White Coconut Chutney | South Indian Thengai Chutney with Pottu Kadalai | Easy Side dish for Idly/Dosa/Uthappam/Pongal | Vella Cutney

This is one of the most versatile and easy chutney that you can ever make. You know why versatile, coz it can be paired with almost many of the South Indian tiffins/breakfast dishes like idly, dosa, uthappam, pongal, upma, vadai etc etc.. It is a simple, clean and yet another ready in a jiffy recipe :) Since it is a basic recipe I am tagging it under basics here :) Most of the households would have a variant of this chutney recipe yet some of the ingredients remain the core ;) Grind, taste, adjust and repeat.. That's how you roll when you are a beginner. After a few times you will get the hang of it. So let's see how this simple humble chutney is made..

Serves: 4 persons

I Took: 

Preparation Time: 10 minutes

I Used:

Grated Coconut	-	½ cup
Green Chilly	-	2 nos
Ginger	-	An inch piece
Fried Gram/Pottukadalai	-	2 tbsp
Salt	-	As Needed
Water	-	As Needed

To Temper:

Oil (Coconut/Sunflower)	-	2 tbsp
Mustard	-	½ tsp
Curry Leaves	-	2 sprigs

The Way:

1. Take the grated coconut and ginger in a mixer jar. Add little water (¼ cup) and grind them coarsely

2. Now add the green chilly, fried gram dal/pottu kadalai and salt and grind them nicely to a smooth (as smooth or coarse as you want) consistency

3. In a tadka pan, heat oil. Splutter mustard seeds

4. Then add the curry leaves. Switch off flame

5. Add the tadka to the chutney

Serve with idly, dosa, uthappam, pongal !

Notes:

• Use freshly broken & scraped coconut. The taste really differs when you use even a day old (refrigerated) coconut

• While you grate there will be some red or brown coloured scrapings as well. Avoid them for this chutney as it will affect the colour ;)

• Avoid using old coconut and also kopra

• Add water according to the consistency of the chutney that you need. I would suggest using less water while grinding. Add more if needed once you grind and transfer the chutney to a container

• For runny chutney you can add more pottu kadalai but be cautious if you do not like the taste

• Ginger is optional. Pottu kadalai is also optional. Add both or either one or none as per your liking

• Adjust the chillies as per your taste. Quantity of ingredients given are guidelines and can be adjusted to suit personal tastes

• You can use the green chillies which has become ripe and turned red in colour. They might slightly change the colour of the chutney but tastes yum

• If the chutney becomes too runny, add more grated coconut and grind

• While tempering can add a tsp of urad dal as well

Cheers,
Chitz