Buttermilk is called Thaak in Konkani.Thakka Kadhi means Seasoned Buttermilk.Thakka Kadhi is a very simple and delicious Konkani stylel seasoned buttermilk and goes well with rice.Thakka Kadhi is prepared very frequently in most of the Konkani households in Kerala
Moru Curry is prepared in different styles in Kerala. Thakka kadhi /seasoned buttermilk /moru curry is considered to be a good digestive dish and is served at the end of the meal for easy digestion
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Shallot is used in this recipe to get more flavour to the curry. Simple seasoning using shallots in coconut oil makes the curry aromatic. Shallots in this recipe is optional.You can make normal seasoning without shallots if you prefer.
The following are the ingredients needed to prepare Thakka Kadhi /Seasoned Butter Milk /Moru Curry.
Ingredients:-
Curd. - 1/2 litre
Water. -1/4 cup
For Seasoning :-
Coconut oil. -1tbsp
Mustard seeds -1 tsp
Methi seeds. -few
Dry red chilly. -2
Shallots. -8 (optional)
Salt. -to taste
Ginger. -a small piece.
Green chilly. -3
Curry leaves. -1 sprig
Turmeric powder. -1/4 tsp
Instructions:-
Coconut oil. -1tbsp
Mustard seeds -1 tsp
Methi seeds. -few
Dry red chilly. -2
Shallots. -8 (optional)
Salt. -to taste
Ginger. -a small piece.
Green chilly. -3
Curry leaves. -1 sprig
Turmeric powder. -1/4 tsp
Instructions:-
In a vessel add curd. Add 1/4 cup of water into the curd and whisk the curd and make a semi thick buttermilk consistency. Peel the skin and finely chop shallots (optional)
Remove the outer skin and crush ginger. Slit green chilly lengthwise. Chop the dry red chilly into halves. Keep aside.
Method :-
1). Heat coconut oil in a pan and splutter mustard seeds and few methi seeds (only 6 or 8). Add dry red chilly halves and saute in oil.
2). Add chopped shallots and little salt into the pan and saute well on low flame until the shallots turns translucent.(optional)
3). Add crushed ginger and slit green chillies and saute well till the green chilly slightly fried in oil and wilt. Add curry leaves and saute on low flame.
4). Add butter milk and stir well on very low flame. Do not boil the butter milk.You can add little water to the butter milk to get a semi thick consistency.Check for salt and add little salt if required and mix well on low flame.Switch off the flame.
Method :-
1). Heat coconut oil in a pan and splutter mustard seeds and few methi seeds (only 6 or 8). Add dry red chilly halves and saute in oil.
2). Add chopped shallots and little salt into the pan and saute well on low flame until the shallots turns translucent.(optional)
3). Add crushed ginger and slit green chillies and saute well till the green chilly slightly fried in oil and wilt. Add curry leaves and saute on low flame.
4). Add butter milk and stir well on very low flame. Do not boil the butter milk.You can add little water to the butter milk to get a semi thick consistency.Check for salt and add little salt if required and mix well on low flame.Switch off the flame.
Thakka Kadhi / Seasoned Butter Milk / Moru Curry is ready to serve with rice especially with white rice.You can refrigerate the left over thakka kadhi / seasoned buttermilk / moru curry for 4 days.
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