Greater Yam curry /Kachil curry :

In my last blog post, I have shared Greater yam Melara, and today I am going to share Kerala style kachil curry, which I prepare at home.

I have shared the details regarding Greater yam / Dioscorea alata in this post, and our traditional recipe, Melara, is here.

Kachil curry is Cumin flavoured, coconut-based curry. It is seasoned with coconut oil and shallots.


Kachil cubes – 1 bowl

Turmeric – ½ tsp

Salt and jaggery – to taste

Tamarind – ½ tsp

Green chilli – 1

Red chilli powder – ½ tsp

Curry leaves – 1string

Shallots – 3

For masala paste: Coconut – 1 cup, Cumin – 1 tsp, Garlic – 1 clove

Seasoning: Coconut oil – 1 tbl spoon, mustard – 1 tsp, shallot – 3, green chilli – 1, curry leaves – string


-Pressure Cook kachil cubes for two whistles by adding salt, jaggery, little tamarind, one slit green chilli, red chilli powder, one spring of curry leaves, 2 or 3 sliced shallots with sufficient water.

-Make a smooth masala paste by adding coconut, Cumin, Garlic with little water.

-Mix in the ground paste to cooked veggie, adjust the consistency, boil.

-Add seasoning, heat oil, splutter mustard, sliced shallots, slit green chilli and curry leaves, fry until shallots turn brown and pour it on the curry.



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