Cookbook:Churri (Indian Yogurt Herb Sauce)
Appearance
Churri (Indian Yogurt Herb Sauce) | |
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Category | Sauce recipes |
Servings | 4 |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 1 teaspoon cumin seed
- 10 grams fresh mint, chopped
- 15 grams fresh coriander leaves, chopped
- 2 cm fresh ginger root, chopped
- 2 fresh green chile peppers, chopped
- 3 deciliters natural (plain) yoghurt
- 3 deciliters cultured buttermilk
- 1 pinch of salt
- 1 onion, chopped
Procedure
[edit | edit source]- Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.
- Grind the toasted cumin seeds with a mortar.
- Grind the mint, coriander leaves, ginger, and chili peppers into a paste.
- Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.
- Add the onion and the ground cumin.