Pretty much every Indian knows what kadhi is — a version of a spiced yogurt curry that is delicious to pour over rice as a flavorful sauce. The Kerala version is called moru curry or kachimoru. As with most Kerala recipes, the special ingredient in our version is coconut. This recipe is extremely simple and quick to whip up! It’s a comforting addition to rice when there is nothing else to pour over rice, and I want something more flavorful than plain yogurt.
- 2 cups plain yogurt (I prefer not to use Greek yogurt which is too thick for this recipe, but if you use Greek yogurt, you can just add water during the cooking process to thin it out to your liking)
- 1 inch fresh ginger, peeled (no need to chop)
- 1 green chili (whole)
- 1/4 small yellow onion or 2-3 shallots (not chopped)
- 1 clove of garlic (whole)
- 1/2 tbsp geera (cumin seeds)
- 1/3 cup grated coconut (fresh or dry unsweetened or frozen)
- 4-5 curry leaves (optional)
- 2 tsp mustard seeds
- 1 tablespoon oil (I use coconut)
- 2 tsp turmeric powder
- Salt to taste
- In a blender/magic bullet/single serve blender, blend the yogurt, ginger, garlic, chili, onion, cumin seeds, and coconut until smooth. Add a small bit of water if needed to make sure it is not thick. It should be easily poured.
- In a small saucepan, heat oil and pop mustard seeds.
- Add curry leaves (optional) and turmeric and mix.
- Pour in the yogurt mixture from the blender and turn heat to low.
- Continuously stir until heated through and steam is rising. DON’T allow it to boil and make sure to keep stirring so the yogurt doesn’t curdle.
- Add salt to taste.
- Once steaming, remove from heat and immediately pour into a serving vessel or glass tupperware.
Enjoy over plain rice or kichdi!