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v1 Public Imported from Wikibooks revision 4531773

Churri (Indian Yogurt Herb Sauce)

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schedulePrep 0 min local_fire_departmentCook 0 min groups4 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4531773

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #indian #recipes using buttermilk #recipes using chile #recipes using cilantro #recipes using fresh ginger #recipes using onion #recipes using salt #recipes using yogurt #recipes with metric units #recipes without cooking time #side dish
Sauce Side

Ingredients

Scale
  • 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

Directions

  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.

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