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
Serves: 4
Ingredients
-
1/2
cup water
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1
cup yogurt
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Salt, to taste
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2
tablespoons coconut oil
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1
teaspoon mustard seeds
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1
teaspoon fenugreek seeds
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8 to 10
curry leaves
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5
shallots, chopped
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1/2-inch
piece fresh ginger, peeled and sliced
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3
green chiles, slit down their lengths
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1
teaspoon chile powder
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1/2
teaspoon ground turmeric
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1
pinch ground fenugreek
Directions
- 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!
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