Buttermilk Curry
Buttermilk Curry – A Simple and Delicious Kerala Recipe
Buttermilk curry is a very easy and flavorful dish that is a staple in almost every kitchen in Kerala. This curry serves as the perfect side dish for hot steamed rice and can be made quickly with minimal ingredients.
Buttermilk can be easily prepared by mixing curd with water using a whisk or blender. Even a spoon can be used to blend them together effectively. This particular buttermilk curry recipe does not require ground coconut, making it an excellent option for those looking for a simple, hassle-free version, often referred to as the bachelor’s recipe.
If you are in a hurry to prepare lunch, this curry can be made in under 10 minutes. The amount of water to be added depends on the consistency of the curd. If the curd is too thick, you can add extra water to achieve the right consistency.
Key Ingredients and Cooking Method
One of the key ingredients in this dish is coconut oil, which enhances the flavor of the curry. Traditionally, earthenware pots are preferred for cooking this dish, as they further enrich the taste. The preparation involves heating oil and adding the ingredients one by one, sautéing them well before finally adding the buttermilk on a low flame.
A crucial step in making this dish is ensuring that the buttermilk is not overheated. If overheated, the curd may curdle, affecting the texture and taste. Continuous stirring is necessary to maintain the consistency. In Kerala, this dish is also known as moru curry or moru kachiyathu, which means buttermilk is lightly heated and tempered with spices. The delightful aroma of this curry fills the kitchen as it cooks.
Moru curry pairs wonderfully with rice and pappadum. In fact, if you have this curry, you do not need to prepare multiple side dishes. It is also a part of the traditional Onam sadhya meal. This simple, tangy, and mildly spiced curry is sure to be a comforting addition to your meal.
Ingredients
- Curd – 2 cups
- Water – 1 cup
- Finely chopped onion – 1 tablespoon
- Ginger (chopped) – 1-inch piece
- Garlic (chopped) – 4 pods
- Green chili (slit) – 1
- Dry red chilies – 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 chilies and curry leaves.
- Add onions, garlic, ginger, and green chili.
- Sauté well until the onions change color.
- Add turmeric powder and sauté until the raw smell disappears.
- Whisk the curd with water to form buttermilk.
- Add the buttermilk to the kadai, ensuring the flame remains low.
- Add salt and sugar while continuously stirring to combine the curd well.
- Do not boil the buttermilk curry; it should only be steamed.
- To check if it’s done, dip a spatula into the curry and hold it up to the light—if you see steam rising from the spatula, it’s ready.
- Turn off the flame and serve this delicious curry with hot steamed rice.
Enjoy the authentic flavors of Kerala with this simple yet delightful moru curry! Perfect for a quick lunch, it offers a comforting taste that complements rice beautifully. Let the aroma of this dish fill your home and elevate your mealtime experience!
