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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

India · Sauce

Churri (Indian Yogurt Herb Sauce)

Serves 4

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.
  2. Grind the toasted cumin seeds with a mortar.
  3. Grind the mint, coriander leaves, ginger, and chili peppers into a paste.
  4. Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.
  5. Add the onion and the ground cumin.