It gets done in a jiffy and tastes delicious with a simple upperi on the side,for us always beetroot whenever there is a 'yellow curry'.
Kachiya Moru/Moru Kachiyathu
Moru/Buttermilk - 2 cups
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves - 1 sprig
Green chilly - 1
Red chilly - 1
Ginger - 1/2 tsp,chopped
Small onions/Shallots - 3-4,sliced thinly
Turmeric/haldi - 1/4 tsp
Salt to taste
Beat the buttermilk well and keep aside.
In a kadai add oil and splutter mustard seeds and add the rest of the ingredients starting with green chilly,red chilly,ginger,curry leaves and small onions.
Saute till the onions start getting golden brown.
Mix in the turmeric powder and salt.Switch off the flame.
When the kadai is cool warm to touch,mix in the well beaten buttermilk.Close with a lid and keep warm till serving.
- Do not add the buttermilk to the hot kadai since it would curdle and would not look pleasing(though it would taste just fine!)
- The curry could be made as thick or thin according to your liking,since I was serving it as a side dish with rice,I made it towards the thinner side.
- Here's a version of the same I made from The Suriani Kitchen