Moru Kachiyathu/ Yoghurt Curry Recipe

Name: Moru Kachiyathu/ Yoghurt Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vellarikka / cucumber - 1 (Cut it into small cubes) Curd - 3/4 cup; Shallots - 4 to 5; Green chilli -1; Fenugreek seeds - 1/4 tsp; Mustard seeds - 3/4 tsp; Turmeric pdr 1/2 Tsp; Cumin seeds 1/4 Tsp; Curry leaves - 1 stem; 2 dried red chillies; Coconut grated - 3/4 cup; Water; Salt; Oil

Servings: persons

Vellarikka / cucumber - 1 (Cut it into small cubes) Curd - 3/4 cup
Shallots - 4 to 5
Green chilli -1
Fenugreek seeds - 1/4 tsp
Mustard seeds - 3/4 tsp
Turmeric pdr 1/2 Tsp
Cumin seeds 1/4 Tsp
Curry leaves - 1 stem
2 dried red chillies
Coconut grated - 3/4 cup
Water
Salt
Oil

1
Cook the cucumber in 1 cup of water with turmeric,Shallots,green chillies and salt.
2
Meanwhile grind the coconut by adding cumin seeds and curd to a fine paste and keep it aside.
3
Add this paste to the cooked cucumbers and mix well and cook for 5 minutes or till the gravy became thick.And remove from fire.
4
Heat the coconut oil in a pan and temper the mustard seeds, red chillies, curry leaves and fenugreek seeds.
5
Pour immediately over the cooked curry
6
Serve with rice

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vellarikka / cucumber - 1 (Cut it into small cubes) Curd - 3/4 cup, Shallots - 4 to 5, Green chilli -1, Fenugreek seeds - 1/4 tsp, and more.

Yes, Moru Kachiyathu/ Yoghurt Curry falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moru Kachiyathu/ Yoghurt Curry

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