Here it is! My yellow yoghurt curry recipe—proper name Kachiya Moru. This is a popular south Indian food from the state of Kerala. We smother our rice with it, and pretty much everything else. Something too spicy? A dribble of Kachiya Moru will curb that spice without sacrificing flavor.

Of course, I also eat it out of a cup, spooning it into my mouth when I am hungry or hungover. I'm telling you now that this is THE PERFECT THING for your hangovers, or for a nausea afflicted stomach.Okay, enough gabbing, let's get to our recipe.

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First off: You need all of these ingredients to make it properly. So run off to your local Indian or Persian grocery market with shopping list in hand.

Ingredients:

  • 1)2 cups of beaten Indian Yogurt. (2 cups of Buttermilk works perfectly; and is a great alternative)
  • 2)Shallots – 3-4,chopped. Or 1 small onion.
  • 3)Babbling Brooke's secret Ingredient: a shit ton of chopped or thinly sliced garlic. Like…at least 6 cloves. At least.Most recipes do not include this. But you should!
  • 4)Chopped ginger - 2 tsp. (Sometimes I use1 entire small chunk_)
  • 5)Green chilli- 2, chopped5)
  • 6)Dry red chilli - 1 or 2. Make slits along the sides.
  • 7)Curry leaves – a fresh sprig! So much more flavor than dried.
  • 8)Turmeric powder - 1/2 tsp
  • 9)Mustard seeds - 1 tsp
  • 10)Fenugreek seeds - 1/4 tsp
  • 11)Salt
  • 12)Oil - 1 tbsp

The Nitty Gritty

0) Add salt and tumeric (to your taste, but I recommend at least 1 ½ TBS) to your buttermilk and set aside. Make sure that ish is mixed in well.

  • 1)Heat the oil in a pan. Toss in the mustard seeds and fenugreeks. Wait for them to "splutter" (i.e. wait for the oil to hiss and the popping sounds to begin.
  • 2)Add and sauté all the sliced and diced stuff: the shallots, ginger, chillis, curry leaves and garlic. This can take between 1-3 minutes. You'll know it's time for the next step once you smell the most delicious aroma ever emanating from your pan.
  • 3)Lower your flame to medium low. Pour your yoghurt/buttermilk in. This is a crucial step, because if your leave it on the flame too long, the yogurt WILL SPLIT. We do not want this to happen. Give it a good stir. Turn the flame off once the curry gets WARM. NOT HOT. Warm. Whatever you do, don't let that stuff boil.
  • 4)Enjoy! Eat it warm, hot, cold and think of me fondly whenever you do!