Today's post is a simple recipe which is a staple in our house and I love to pair it with Mamma's Urulakkizhangu Mezhukkupuratti. That combination is excellent! This particular recipe comes from Ente Tharavadu Pachakam by Aswathy Mathan, a cookbook Amma gifted me a few years ago. I love all the recipes that I've tried from it so far!
KACHIMORU
Serves 6-8
Ingredients:
2 cups homemade yogurt
1 cup water
1 teaspoon salt
To grind:
2 tablespoons grated coconut
3 pearl onions
2 small cloves garlic
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon mustard seeds
1 tablespoon coconut oil
1 teaspoon ghee
1/4 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
4-5 green chilies, slit
1 tablespoon thinly sliced pearl onions
2 dry red chili, torn
1 sprig curry leaf
1/2 teaspoon red chili powder
Method:
In a bowl, whisk together yogurt, water and salt. Set it aside.
Grind together the ingredients from coconut through mustard seeds into a fine paste using a little bit of water.
In a large saucepan, heat oil and ghee on medium high and splutter mustard seeds followed by fenugreek seeds. Add the green chilies and pearl onions next and saute well it the pearl onions starts to brown. Then add the dry red chili and curry leaves and saute for 30 seconds.
Add the ground coconut paste along with 1/4 cup water and cook until the water evaporates and the mixtures comes together like a ball ('urundu varika') leaving the sides of the pan,about 2 minutes.
Reduce the heat and add the yogurt mixture and cook stirring continuously till it starts to steam, in about 45 seconds to 1 minute. Do not let it boil, it will split.
Turn off the heat and add the red chili powder. Stir for another minute to cool it down slightly and serve!
This recipe has been requested by many so I thought I'll share it as the first post of 2020! If you have struggled getting the consistency of your Kachimoru right, try this recipe. It gives you a perfectly thick one. Appa likes sour Kachimoru and if you are that kind as well, use sour yogurt. I always use the regular homemade one. Like I mentioned earlier, this pairs well with any side dishes, especially Mamma's Urulakkizhangu Mezhukkupuratti. It is a heavenly combination! Today, I served it alongside Koorka Mezhukupuratti that was sent from home. Appa spent a good amount of time cleaning it for me and it was delicious! Thanks a lot Appa & Amma!
Serves 6-8Ingredients:
2 cups homemade yogurt
1 cup water
1 teaspoon salt
To grind:
2 tablespoons grated coconut
3 pearl onions
2 small cloves garlic
1/2 teaspoon turmeric powder
1/2 teaspoon cumin seeds
1/4 teaspoon fenugreek seeds
1/4 teaspoon mustard seeds
1 tablespoon coconut oil
1 teaspoon ghee
1/4 teaspoon black mustard seeds
1/4 teaspoon fenugreek seeds
4-5 green chilies, slit
1 tablespoon thinly sliced pearl onions
2 dry red chili, torn
1 sprig curry leaf
1/2 teaspoon red chili powder
Method:
In a bowl, whisk together yogurt, water and salt. Set it aside.
Grind together the ingredients from coconut through mustard seeds into a fine paste using a little bit of water.
In a large saucepan, heat oil and ghee on medium high and splutter mustard seeds followed by fenugreek seeds. Add the green chilies and pearl onions next and saute well it the pearl onions starts to brown. Then add the dry red chili and curry leaves and saute for 30 seconds.
Add the ground coconut paste along with 1/4 cup water and cook until the water evaporates and the mixtures comes together like a ball ('urundu varika') leaving the sides of the pan,about 2 minutes.
Reduce the heat and add the yogurt mixture and cook stirring continuously till it starts to steam, in about 45 seconds to 1 minute. Do not let it boil, it will split.
Turn off the heat and add the red chili powder. Stir for another minute to cool it down slightly and serve!
Tried today and it was heavenly!! Thanks a lot ria!
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