How to make Kachia Moru - (Tempered Buttermilk) Spicy buttermilk, cooling and delicious

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Buttermilk (छास), Fresh coconut (ताज़ा नारियल)

Cuisine : Kerala

Course : Beverages

Kachia Moru Recipe Card

Kachia Moru

The cuisine of Kerala is very hot and spicy and offers several gastronomic opportunities. The food is generally fresh, aromatic and flavoured. Keralites are mostly fish-and-rice eating people. The land and the food are rich with coconut, though one cannot imagine Kerala food without chillies, curry leaves, mustard seeds, tamarind and asafoetida. Just a little tamarind can substitute tomatoes, but there is no real substitute for curry leaves. 
The locals put to good use whatever the land offers and the result is a marvellous cuisine that is simple yet palate tickling. 
Kerala has an abundance of jackfruits, pineapples, mangoes, custard apples and an endless variety of bananas. The unusual cuisine of Kerala brings to the fore the culinary expertise of the people of Kerala. Producing some of the tastiest foods on earth, the people of Kerala are gourmets with a difference.

You can also find more Beverages recipes like Adrak Nimboo Pani, Strawberry Shikanji, Apple Smoothie, Cranberry Twister.

Prep Time : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Kachia Moru Recipe

  • Buttermilk 4 cups

  • Fresh coconut scraped 4 tablespoons

  • Red chilli powder 1 teaspoon

  • Onion quartered 1 medium

  • Cumin seeds 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Curry leaves 5-7

  • Salt to taste

  • Sugar 1/2 teaspoon

  • Gram flour (besan) 1 teaspoon

  • Oil 1 tablespoon

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Dried red chillies halved 2


Step 1

Grind together coconut, chilli powder, onion and cumin to a fine paste.

Step 2

Pour buttermilk into a non-stick pan, add turmeric powder, curry leaves, salt, sugar, gram flour and the ground paste and mix well.

Step 3

Cook on low heat, stirring continuously, till the mixture comes to a boil. Remove it from heat and let it cool, stirring occasionally.

Step 4

Heat oil in a small non-stick pan, add mustard seeds and once they splutter add fenugreek seeds and red chillies and sauté for one minute. Let the tempering cool and then add it to the buttermilk mixture and mix.

Step 5

Pour into individual glasses and serve.