Kachiya Moru (Without Coconut) masala butter milk



  • 3 3 Cups Curd
  • 4-5 nos Pearl Onions (kunjulli)
  • 2 2 Teaspoons Ginger
  • 3 Green chili
  • 2 Dry Red Chili
  • a pinch Fenugreek (Uluva)
  • 1/4 1/4 Teaspoon Mustard seed
  • 1/2 1/2 Teaspoon Turmeric powder
  • A few Curry leaves
  • 1 1 Tablespoon Oil
  • Salt to taste
  • 1/4 1/4 Teaspoon Jeera


  1. Beat curd with one cup water in a mixer and keep it aside.
    Crush Ginger, and green chilli. (you may also add just by chopping it in small pieces)

  2. Heat oil in a pan and splutter mustard seeds. After this add fenugreek seeds.

  3. Now add pearl onions, stir for one minute. Add crushed ginger chili, dry red chili, curry leaves.
    Fry for 2 minutes till the raw smell dissappears

  4. Add turmeric powder and salt. Mix well.

  5. Now add the beaten curd by stiring continuously in low flame. Do not let it boil.. Stir for 5 mintues till you see vapour coming from the mixture

  6. Remove from fire and immediately transfer it to another serving bowl.