Thick yogurt – 2 cups
Water – 2 cups
Grated coconut – 1/2 cup
Green chillies – 4 nos
Cumin seeds – a pinch
Turmeric powder – 1 tsp
Salt as required
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Dry red chillies- 2 nos
Curry leaves – 2 sprigs
Coconut oil -2 tbsp
In a blender, add thick yogurt. Blend this.
Add water to blended thick yogurt. Set this aside.
Grind grated coconut, green chilies, cumin seeds and turmeric powder to a smooth paste.
In yogurt-water mixture, add salt. Add smooth paste. Mix well. If it is too thick, add water as required.
Put this on stovetop on low heat. Stir continuously. When it is warm through and little bit frothy (but not boiling), switch off the stove.
Heat oil in a pan, splutter mustard seeds. Add fenugreek seeds, then dry red chilies, and curry leaves. Pour this over the curry.
Moru Kachiyathu goes well with rice, beef pickle, beef fry, sardine fry, Kaya Achinga Mezhukkupuratti, meen mulaku curry.