Moru Kachiyathu/ Seasoned yogurt gravy (Serves 6)

The simplest gravy recipe from South India. A great pair for rice and easy to put together. There are different recipes of making “Moru Kachiyathu” and here is how it is made in my kitchen . Enjoy!!!

Yogurt (beaten) 2 cups
Shallots 3 nos, thinly sliced
Green chilly 3 nos, slit lengthwise
Ginger 1’ piece, julienned
Curry leaves a handful, roughly chopped
Rasam powder 1 tsp
Asafetida a pinch
Turmeric powder ½ tsp
Mustard seeds ½ tsp
Dry red chilly 2 nos
Salt as needed
Oil 2 tsp

Preparation

Beat the yogurt well and set aside.

Heat 2 tsp oil in a pan and splutter mustard seeds, followed by adding dry red chilly and curry leaves. Next throw in the sliced shallots and sauté till its golden brown in color. Add ginger and green chilly. Cook for a few more minutes. Add the asafetida, turmeric powder and rasam powder. Mix well and cook until raw smell from the powders are gone. Reduce flame to sim (low) and add the beaten yogurt. Stir continuously and make sure not to curdle the yogurt. DO NOT BOIL, when you start to see steam coming out of the yogurt, turn off stove and add salt. Mix well and enjoy with rice..

Cheers!!!
Suji