Moru kachiyadu/ Hot and sour yogurt based gravy


Back in my state, usually, the lunch comprises of rice, some veg stir fry, in most cases some fish fry and for sure a curry(light gravy) to mix the rice with. Again, in the northern part of my state, where I come from, mostly the curry would be either Sambar or Rasam(the recipes of which would follow in the days to come). But if you go south, mostly in all homes, you would mandatorily have Moru kachiyadu everyday. It is a yogurt based gravy with the perfect hot and sour blend. Since its yogurt based, it is good for your tummy too 🙂

It is traditionally made with buttermilk and not exactly yogurt. But here I have seen realized it turns out better with yogurt. I never used to get it right initially. Because I used to think it’s a difficult thing to make and I gave it undue worry J But now I get it perfect each time once I started believing that its not that difficult afterall 😉


Yogurt – 2 cups
Shallots – 6-7 nos
Garlic – 4-5 pods
Ginger – 1 inch
Green chilli – 3 nos
Curry leaves – 1 strand
Dry red chilli – 1 no
Mustards seeds – ¼ tsp
Cumin seeds – ¼ tsp
Fenugreek seeds – 6-7 nos
Asafoetida – ¼ tsp
Turmeric powder – ½ tsp
Salt – to taste
Oil – 1 tbsp


  1.  Bring the yogurt to room temperature and add 3/4th cup water to it. Whisk the yogurt well so that there are no lumps. You could use a blender to bring it to a smooth consistency.
  2.  Heat oil in a sauce pan. Once the oil is heated well, turn the burner to medium flame. Add mustard seeds to the oil. Once it splutters, add cumin seeds and fenugreek seeds.
  3. Once it turns light brown, add asafoetida, dry red chilli(each chilli broken to 3-4 pieces) and curry leaves. Be careful when you add the curry leaves. It will splutter and oil drops to fly and hurt you. So just maintain little distance 🙂
  4. Immediately add finely sliced garlic and ginger. Saute till it turns golden brown.
  5. Add sliced green chillis and sliced shallots. Saute till the shallots start go get crisp. Takes about 2-3 mins
  6. Add turmeric powder and saute for a minute.
  7. Bring the burner to low flame and pour the yogurt to the saucepan. Keep stirring it occasionally and ensure to keep it in low flame else the yogurt will break.
  8. Once the yogurt starts to boil slightly, switch off the burner. Add salt at this point. Adding salt and not stirring the yogurt can also cause breaking of yogurt.
  9. Serve hot with white rice.


3 thoughts on “Moru kachiyadu/ Hot and sour yogurt based gravy

  1. Love the last click.. we always make pulisheri at home with ground coconut. One of my friends made this and I love making it as it just takes 10 min to make.. easy and tasty.. love it with cabbage thoran or mutta scramble! Love the last click!

    • ya, even I have started liking this variety a lot off-late. Mainly coz the effort is so less compared to the end product. I could eat just rice with moru kachiyadu, a pickle and pappadam 🙂 Goes well with bhindi fry too ..

  2. Pingback: Sambar | Golden Secret Recipes

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