Healthy Eating

Kachimoru (Kerala-Style Spiced Yogurt Curry)

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 c (…more) —Anisha Rachel Oommen

Serves 4

  • 1/2cup water
  • 1cup yogurt
  • Salt, to taste
  • 2tablespoons coconut oil
  • 1teaspoon mustard seeds
  • 1teaspoon fenugreek seeds
  • 8 to 10curry leaves
  • 5shallots, chopped
  • 1/2-inchpiece fresh ginger, peeled and sliced
  • 3green chiles, slit down their lengths
  • 1teaspoon chile powder
  • 1/2teaspoon ground turmeric
  • 1pinch ground fenugreek
  1. Beat the water and yogurt together until smooth. Add salt to taste.
  2. Heat a wok or earthen pot over medium-high. When hot, add the coconut oil.
  3. 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.
  4. Add chile powder, turmeric, and ground fenugreek and fry for a minute or two.
  5. Turn off the heat and stir in the yogurt mixture. Serve warm with rice.

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