Churri (Indian Yogurt Herb Sauce)
Source and licence
"Churri (Indian Yogurt Herb Sauce)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Churri_(Indian_Yogurt_Herb_Sauce), revision 4531773), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Churri_(Indian_Yogurt_Herb_Sauce)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4531773
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
- 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.