Kaichiya Moru

Kaaichiya moru or Moru kaaichiyathu is a simple recipe from Kerala just like Neer mor made in Tamilnadu. Just like the people of Tamil nadu the Keralites also end thier meal with rice and curd or buttermilk. This is a flavourful and aromatic dish. 

Ingredients:
Curd - 2 cups (Thick and Creamy)
Water - 2 cups
Shallots (Sambar Onion) - 6 nos
Ginger - 1 inch
Green chilli - 1 no
Salt - 1 tbsp
Turmeric Powder - 1 pinch
Hing - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1/2 cup
Coriander leaves - 1/2 cup
Red chilly - 2 nos
Coconut oil - 2 nos

Method:
Take the curd in a big bowl and whisk it well. Add water slowly and keep whisking till it gels well and becomes a semi thick consistency.
Heat the coconut oil in a pan, add mustard seeds and let it splutter. Add the methi seeds, red chillies, chop the curry leaves and add it to the oil. To this add finely chopped shallots, green chillies and chopped ginger, turmeric powder and stir it well. Add the beaten curd to it and stir it in medium flame, till it gets warm and starts bubbling up. Dont boil it as the curd will curdle. 
Switch off the flame, add salt and mix well. Add finely chopped coriander leaves and keep it covered. 
This can be served as a summer cooler too.  

Lady's Finger More Kozhambu

One of the most liked and easy to make mor kuzhambu recipe. 

Ingredients:

Lady's finger - 150 gms or approximately 16 to 18 nos  

Coriander seeds - 3 tbsp

Cumin seeds - 1/4 cup

Thuvar dal - 4 tbsp

Bengal gram dal - 4 tbsp

Green chillies - 2 nos

Grated coconut - 1/2 cup

Turmeric powder - 1 pinch

Asafodeita - 1 pinch

Salt to taste

Oil - 3 tbsp

Mustard seeds - 1/2 tsp

Curry Leaves - 1/4 cup

Coriander leaves - 1/4 cup

Curd - 3 cups (unsour)

Bengal gram - 1 tbsp for tempering

Method:

     Cut the lady's finger into 1 inch piece. Soak coriander seeds, thuvar dal, bengal gram dal and cumin seeds for about 30 minutes. Grind it to a fine paste along with coconut, green chillies, curry leaves and coriander leaves.

       In a hard bottom vessel, add oil and mustard seeds. When it splutters add bengal gram, turmeric powder and asafodeita. Add the cut lady's finger pieces and salt  and saute them till they become fried and crispy.

       Mix the ground paste to the curd and slowly add it to the pan and mix well. Bring it to a boil and remove from flame.

Neer More - Spiced Buttermilk

This is one recipe which I like very much. Though I keep making alterations (which I have given at the end of this post).

Ingredients:
Yogurt - 2 cups
Water - 2 cups
Salt - To taste
Green Chillies - 2 nos
Ginger piece - 1 inch piece
Curry leaves - 1 sprig
Coriander leaves - 1/4 cup
Hing - 1 pinch
Oil - 1/2 tbsp
Mustard seeds - 1/4 tbsp
Ice cubes - 2 to 4

Method:
Cut green chillies and ginger into small pieces. Beat the yogurt and add water, salt, curry leaves, coriander leaves, green chillies, ginger pieces, hing.

Temper it with mustard seeds.

You can add 1/4 cup grated cucumber or grated carrot or both to the butter milk.
Decorate the glass with mint leaves before serving.

Recipe for Special Buttermilk

I have started having this buttermilk as the summer have started. It is a great drink for this time. I have started avoiding tea and coffee in the day. It is very refreshing too.

Ingredients:
To powder:
Cumin - 1/4 cup
Methi Seeds - 2 tbspns

Method:
Fry Methi seeds and Cumin in a dry pan and this can be stored in a dry container.

Cut curry leaves, coriander leaves, one inch of ginger piece and mix with salt and keep it for 15 mins. In a glass, add 2 ladels of thick curd and add 3 cups of water and churn well (this will give 2 glasses of buttermilk). To this add one spoon of the powder, and one spoon of the cut leaves and ginger. If you like you can add half of small green chilly.

Let everything set for around 30 mins. If needed it can be refrigerated for 15 mins before drinking. But I prefer not to refrigerate it.