Ingredients:
Curd / Yogurt – 1½ cup (Sour)
Shallot / Pearl onion – 2 small
Ginger – 1 big piece
Green chilly – 3
Curry leaves

Grated coconut - 1½ handfuls
Turmeric powder - ¼ tbsp
Coriander powder - ¾ tbsp / Coriander seeds - 1½ tbsp
Red chilly powder - ½ tbsp

For tempering:
Coconut oil
Mustard seeds - ½ tbsp
Fenugreek – 2 pinches
Onion – 1 small (Finely chopped)
Turmeric powder – A pinch
Tomato – 1 (Finely chopped)

Steps:
Roast coconut adding some curry leaves.
Add some coconut oil.
If you are using coriander seeds, add along with the coconut.
Once the coconut starts to turn golden, lower the flame and add turmeric powder. Sauté till the raw smell goes away.
Add coriander powder and sauté till the raw smell goes away.
Add red chilly powder and sauté till the raw smell goes away.
Switch off and transfer it to a pan.
Let it cool.
Grind it along with curd, shallot, ginger, green chilly, curry leaves and salt to a fine paste.
Add water, if needed.

Heat oil in a pan for tempering.
Add mustard seeds and let it splutter.
Add fenugreek.
Add onion and curry leaves.
Add turmeric powder and roast on low flame.
Add tomato and salt.
Once the tomato becomes hot, add the ground paste.
When it starts to boil, switch off.
Enjoy the moru kachiyath.

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