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Author Notes: Kachimoru was a dish we’d have on the table almost everyday back at my grandmother’s house in Kerala, when we’d visit in the summer. A simple, spiced yogurt curry that’s rarely found on restaurant menus (and so much a part of the everyday that it’s almost invisible on the table), kachimoru is a fundamental constituent of Syrian Christian cuisine in Kerala, but you can find it almost every kitchen across that southwestern Indian state—a basic building block of a Keralan meal. —Anisha Rachel Oommen
- 1/2 cup water
- 1 cup yogurt
- Salt, to taste
- 2 tablespoons coconut oil
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 8 to 10 curry leaves
- 5 shallots, chopped
- 1/2-inch piece fresh ginger, peeled and sliced
- 3 green chiles, slit down their lengths
- 1 teaspoon chile powder
- 1/2 teaspoon ground turmeric
- 1 pinch ground fenugreek
- Beat the water and yogurt together until smooth. Add salt to taste.
- Heat a wok or earthen pot over medium-high. When hot, add the coconut oil.
- Throw in the mustard and fenugreek seeds. When they begin to splutter, add in the curry leaves, shallots, sliced ginger, and green chiles. Fry for a couple of minutes, until very fragrant.
- Add chile powder, turmeric, and ground fenugreek and fry for a minute or two.
- Turn off the heat and stir in the yogurt mixture. Serve warm with rice.
- This recipe is a Community Pick!