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.


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


Step 1
Beat the water and yogurt together until smooth. Add salt to taste.

Step 2
Heat a wok or earthen pot over medium-high. When hot, add the coconut oil.

Step 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.

Step 4
Add chile powder, turmeric, and ground fenugreek and fry for a minute or two.

Step 5
Turn off the heat and stir in the yogurt mixture. Serve warm with rice.