SuvaiArusuvai - Veg Recipes of India

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.  Here's the recipe for Kaaichiya Moru or Moru Kaaichiyathu, a traditional Kerala dish: Ingredients: 2 cups Curd (Thick and Creamy) 2 cups Water 6 Shallots (Sambar Onion) 1 inch Ginger 1 Green Chilli 1 tbsp Salt 1 pinch Turmeric Powder 1 tbsp Hing (Asafoetida) 1 tsp Mustard Seeds 1/2 cup Curry Leaves 1/2 cup Coriander Leaves 2 Red Chillies 2 tbsp Coconut Oil Method: In a large bowl, whisk the curd until smooth. Slowly add water while whisking until it reaches a semi-thick consistency. Set aside. Heat coconut oil in a pan. Add mustard seeds and let them splutter. Then, add the red chillies, hing, and chopped curry leaves. Next, add finely chopped shallots, green chilli, and ginger to the pan. Stir well. Sprinkle turmeric powder and continue

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.

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.

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.