CaLDRON February 2014 - Valentine's Day Special | Page 55

RECIPES - LOVE BITES

Mor Kachiyathu
Since I had been my mum’s kitchen helper, I knew a few basic
recipes to get by after my marriage. This spiced buttermilk curry
was one of those. It was a regular feature on the dining table,
since it is a traditional fare from Kerala’s Central Travancore
district, which is my father’s origin. In fact, I learnt to cook this
from my dad and later refined my technique after watching my
mum prepare it. I wanted to cook something delicious for my hubby to get his smile of
approval, which means so much when you are newly married, and decided this was a
safe bet! I was nerve-wracked about my in-laws reaction to it, but they loved it too, so
it was double-whammy! Over the years, ‘Mor Kachiyathu’ became one of my husband’s
favourite dishes and has become my signature dish too.

Ingredients:
• 2 cups thick curd
• 2-3 green chillies
• 1 tbsp grated coconut (optional)
• 2-3 tbsp coconut oil
• ½ tsp mustard seeds
• ½ tsp fenugreek seeds
• 2 dried red chillies

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by Dhanya Samuel

A handful curry leaves
4-5 shallots, sliced finely
½ inch ginger, chopped finely
3 garlic cloves, chopped
½ tsp turmeric powder
Salt, to taste

Method:
1. Blend the curd with green chillies, grated coconut and a little water. Adding the grated coconut is optional, but it enhances the flavor and also helps
to thicken the curry. Add very little water or the gravy will become runny.
2. In a pot, heat coconut oil and crackle mustard seeds. Add fenugreek seeds,
dry red chilli and curry leaves.
3. Add the shallots, ginger and garlic and sauté till golden brown.
4. Add turmeric powder and mix well.
5. Remove the pan from the heat and pour the beaten curd mixture. Stir well
and place back on low heat. If the pan is too hot, the curd will split.
6. Season with salt. Add more water, if necessary.
7. Stir well and continue cooking on a low flame till you can notice small
bubbles at the outer rim of the pot.
8. Remove from heat immediately. It is important not to let the curd split or
the dish is ruined.
9. Serve hot with steamed rice.

CaLDRON February 2014

55