Kaachiya Moru (Yoghurt Soup)

Recipe by
Total Time:
15-30 mts
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • Natural Yogurt – 500ml  
  • Water – 250ml  
  • Shallots – 5  
  • Tomato – 1 (optional)  
  • Ginger – 1inch size  
  • Garlic Flakes – 2
  • Fenugreek Powder – 1/4tsp
  • Turmeric Powder – 1/4tsp
  • Chili Powder – ½ tsp
  • Curry Leaves – 2 sprigs  
  • Dried Red Chili – 4
  • Mustard Seeds – 1 tsp
  • Oil – 1tbsp

How to Make Kaachiya Moru (Yoghurt Soup)

  • Using a hand blender, make a smooth paste of the Yogurt. Add Salt, Turmeric, Chili powder & water to make a free-flowing butter-milk. Add more water if the Butter-milk is too thick.
  • Chop Shallots, Ginger, Garlic and Tomato.
  • Break the dried Red Chili into small pieces
  • In a deep bottomed pan heat oil. Add Mustard seeds allow to pop.
  • Add the Curry leaves, dried Red chilli, Shallots, Ginger, Garlic and saute till shallots become golden brown
  • Lower the flame. Sprinkle little water.
  • Pour the Butter-milk, stir continuously for 10 mins. Remove from flame immediately on seeing steam coming-up.
  • Serve hot with rice.