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.  

How to make low fat curd at home.

 Indian house hold both North Indians and South Indians consume curd a lot. The regular curd have lot of fat content in it so it is better to consume low fat curds. Low fat curd is easy to make at home just like how the regular curd is made. Low fat curd is made using the low fat or slim  milk. This curd is good for diabetics, heart diseases, weight loss, indigestion and also acidity. The healthy bacteria in it helps in easy digestion. Those who have tasted the regular milk might not like the low fat curds initially but once they start consuming it regularly they will get used to it. 

To make the low fat curd one need low fat or skimmed milk. After boiling it let it cool and add just 1 spoon of curd to it and mix it well. The milk should be luke warm and it should be left to set atleast for 8 hours. It is always better to make curd in the night and let it settle over night so the next day morning one can consume fresh and unsour curd. It is better to refrigerate to avoid getting sour. Can keep it outside just 30 mins before serving. 

How to make unsour curd at home?

Due to lack of time and due to lack of practise many tend to buy curd at stores. At home kids too love to take thick curd that comes out of the cup and have infact named it Thachi in a cup. Here is how to make it at home

Ingredients:
Milk - 1 ltr
Curd - 1 tbsp

Method:
Boil milk and bring it to a boil and when the thick layer of fat forms on top reduce the flame and let it boil for few more minutes. Remove from flame and let it cool and bring it to room temperature. Add the curd and cover it.

Being a tropical country the curd gets set in 5 to 6 hours max. So it can be prepared in the previous night and refrigerated immediatly in the morning to avoid sourness.

To make thachi (curd) in a cup:
Pour the milk in cups of the desired shape and size and add a few drops of curd to it. This will make curd in a cup which can be had by the kids directly.