We thought we needed at least six weeks to raise $12,000 for Briana‘s breast cancer treatment. You made it possible in 20 days. We got an average of 600 dollars a day from readers, fellow bloggers and friends. You opened your hearts and your wallets without expectations or notice for someone you haven’t met and probably didn’t know of until we announced this event.
Your support has come in the form of prayers, publicity for the fundraiser, participation in the special edition of CLICK, raffle prize donations, and the donations themselves.
At times our own light goes out and is rekindled by a spark from another person.
~ Albert Schweitzer
When Bri is overwhelmed by the physical challenges that confront her, her resolve is rekindled by the hundreds of sparks she has received from around the world.
You have brought her some measure of peace by covering her out-of-pocket medical costs for a year. We wish and hope you receive back what you have given many times over.
We were travelling and haven’t had the opportunity to visit your blogs and thank you individually for your donations and entries. Please accept our apologies.
We will keep the campaign open until the original deadline of July 15, 2008. Donors can continue to chip in and bid for the raffle prizes until then.
- The CLICK team
My mom was an innovative cook, never intimidated by unusual ingredients or techniques. She experimented with recipes from around the world, and they all turned out wonderfully. However, if I had to pick one dish off the top of my head that most reminds me of her cooking, it would be Moru Kachiyathu or Kachiya Moru. She grew up in a village in Kerala, and this is quotidian fare in most homes around the region.
In Malayalam (the language spoken by Keralites), moru = buttermilk, and kachiyathu = scalded.
The buttermilk is simmered with turmeric, ginger and shallots, taking care never to bring it to a boil. Boiling it would cause it to split. This dish keeps for a long time, and is usually made plain, without any veggies. Whenever I had a cold or a fever and lost my appetite, this would perk me right back up. Unlike most curries from the southernmost tip of India, this one has no coconut (though there are some versions that use it).
I don’t have any of my mom’s recipes, and was delighted to stumble upon this in Das Sreedharan‘s Fresh Flavours of India. Vibrant yellow soul food seemed perfect for this month’s CLICK. Sreedharan owns the acclaimed Rasa chain of restaurants in Britain. He converts it into a more substantial dish with the addition of green bananas and ripe mangoes.
The sauce itself tasted exactly like my mother’s, and the added flavours and textures greatly enhanced the dish. We used green plantains instead of green bananas. (The difference between the two is explained HERE.)
MORU KACHIYATHU (Kerala-style Spiced Buttermilk) with Green Plantain and Mango
(from Fresh Flavours of India by Das Sreedharan)
Peel and slice thinly 1.5 cups (one small) green banana or plantain.
The original recipe calls for cooking it in enough water to just cover with a little salt and 1 tsp turmeric until done. Drain it and add it towards the end. We simply roasted the plantain with some salt to make chips and added them. Either approach works.
If boiling, take the skin off completely while peeling. If baking, you can leave a thin layer on.
Baked Plantain Chips (See recipe)
Set the cooked plantain aside.
In a large saucepan, heat 1 tbsp oil.
Add 1 tsp brown mustard seeds.
When they pop, add
1/3 cup finely sliced red onion (we used shallots)
20 curry leaves
2 dried red chillies
salt to taste
Cook, stirring on medium heat until the onion is golden.
Meanwhile, using a mortar and pestle, crush
1/2 inch cube ginger
to a smooth paste. We also added 1 peeled clove garlic.
Add it to the onion mixture with
1 green chilli (serrano or Thai bird chilli) slit lengthwise.
Stir and cook for a minute.
Add 3/4 tsp turmeric, mix, then remove the pan from the heat.
Gradually add 400 ml (14 fl oz) plain yogurt, whisked to remove lumps.
If using full fat, use 3 parts yogurt to 1 part water. Else, use plain low-fat yogurt.
We used low-fat homemade yogurt for this.
Mix and add
the cooked plantain and
1.5 cups peeled ripe mango.
Thaw in the microwave for a couple of minutes if using frozen. Canned may work too.
You can skip the fruits and veggies and have it plain if you wish.
Return to the heat, stir for a minute and take it off when it starts emitting steam. Do not let it come to a boil.
Serve with rice or paalappams.
Moru Kachiyathu with Green Plantain and Mango is our entry for Meeta’s Monthly Mingle: Mango Mania @ What’s for Lunch, Honey? … and for
YELLOW for Bri
Event Details HERE
Spiced Buttermilk Curry with Green Plantain and Mango
Camera: Canon EOS 300d
Lens: 100 mm
Shutter speed: 1/8 sec
ISO Speed: 200
DEADLINE: June 30, 2008
Filed Under: Briana Brownlow, buttermilk, Curry leaves, Dairy/Cheese, Das Sreedharan, Defeat Cancer, fundraiser, Ginger, India, Kerala, Mango, Onion/Shallot, Plantain, red chillies, vegetarian recipes, yogurt