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
Salt, to taste
8 to 10
piece fresh ginger, peeled and sliced
green chiles, slit down their lengths
In This Recipe
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.