Kachia Moru

(Tempered Buttermilk) Spicy buttermilk, cooling and delicious This is a Sanjeev Kapoor exclusive recipe.

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Kachia Moru
Main Ingredients Buttermilk, Fresh coconut
Cuisine Kerala
Course Beverages
Prep Time 6-10 minutes
Cook time 26-30 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Kachia Moru

  • 4 cups Buttermilk
  • 4 tablespoons Fresh coconut scraped
  • 1 teaspoon Red chilli powder
  • 1 medium Onion quartered
  • 1 teaspoon Cumin seeds
  • 1/2 teaspoon Turmeric powder
  • 5-7 Curry leaves
  • to taste Salt
  • 1/2 teaspoon Sugar
  • 1 teaspoon Gram flour (besan)
  • 1 tablespoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Fenugreek seeds (methi dana)
  • 2 Dried red chillies halved


  1. Grind together coconut, chilli powder, onion and cumin to a fine paste.
  2. Pour buttermilk into a non-stick pan, add turmeric powder, curry leaves, salt, sugar, gram flour and the ground paste and mix well.
  3. Cook on low heat, stirring continuously, till the mixture comes to a boil. Remove it from heat and let it cool, stirring occasionally.
  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.
  5. Pour into individual glasses and serve.

Nutrition Info

Calories 525
Carbohydrates 30.3
Protein 12.8
Fat 39.2
Other Fiber Fiber- 11.3gm