Kachimoru (Kerala-Style Spiced Yogurt Curry)

• 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

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.

water, yogurt, salt, coconut oil, mustard seeds, fenugreek seeds, curry, shallots, ginger, green chiles, chile powder, ground turmeric, ground fenugreek

Taken from food52.com/recipes/70299-kachimoru-kerala-style-spiced-yogurt-curry (may not work)