How to make Kachia Moru -

(Tempered Buttermilk) Spicy buttermilk, cooling and delicious

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Kerala

Course : Beverages

For more recipes related to Kachia Moru checkout Tadka Chaas - SK Khazana. You can also find more Beverages recipes like Tropical Delight Green Tea With Fresh Ginger Carrot And Tomato Smoothie Coconut Cooler

Kachia Moru

Kachia Moru Recipe Card


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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.