Churri (Indian Yogurt Herb Sauce)

Name: Churri (Indian Yogurt Herb Sauce)
Yield: 4 servings
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

serves 4

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

Steps

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.

More recipes with cumin, mint, cilantro, ginger, chile peppers, yogurt, buttermilk or onion

Adapted from “Churri (Indian Yogurt Herb Sauce)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.