Kerala Moru Kaachiyathu (Spiced Buttermilk Curry)

Ingredients

• Buttermilk or sour curd - 1 cup
• Mustard seeds - 1/2 tsp
• Fenugreek seeds - 1/2 tsp
• Shallots - 10 whole
• Ginger - 1 whole
• Garlic - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Turmeric powder - 1/2 tsp
• Dry red chilies - 2 whole
• Curry leaves
• Asafoetida powder - 1 pinch
• Salt
• Oil

Instructions

1. 1Peel and chop the shallots, peel and chop the ginger, and finely chop or crush the garlic so everything is ready to go.
2. 2In a bowl, whisk 1 cup buttermilk or sour curd with 1/2 tsp turmeric powder and salt to taste until smooth; set the mixture aside.
3. 3Heat oil in a pan until hot, then add 1/2 tsp mustard seeds and let them splutter so the oil becomes fragrant.
4. 4Add 2 whole dry red chilies, 1/4 tsp cumin seeds, 1/2 tsp garlic, 1/2 tsp fenugreek seeds, the chopped shallots, the chopped ginger, curry leaves, and 1 pinch asafoetida powder; fry for 1-2 minutes until the shallots soften and the spices release their aroma.
5. 5Lower the heat and pour in the buttermilk mixture, stirring continuously on low flame so the buttermilk warms evenly.
6. 6Once it starts to bubble, remove the pan from the heat immediately; do not let it boil, otherwise the buttermilk will curdle.
7. 7Serve the moru kaachiyathu with rice, and optionally garnish with a few fresh curry leaves or a drizzle of coconut oil for extra aroma.