India

Churri (Indian Yogurt Herb Sauce)

Name: Churri (Indian Yogurt Herb Sauce)
Yield: 4 servings
Cuisine: India cuisine
Ingredients: Cumin seeds 1 teaspoon; Fresh mint, chopped 10 g; Fresh cilantro leaves, chopped 15 g; Fresh ginger root, chopped 2; Fresh green chile peppers, chopped 2; Plain yogurt 300; Cultured buttermilk 300; Salt 1; Onion, chopped 1

A refreshing Indian yogurt sauce flavored with toasted cumin, mint, cilantro, ginger, and green chile.

4 servings · Easy

Churri is the cool, herby counterweight that appears on the table alongside tandoori dishes, kebabs and rich curries, especially through the hot months. Toasting the cumin before grinding is the step people skip most, and it is the difference between a sauce that tastes flat and one with a real fragrance. It is meant to be spooned over food just before eating rather than cooked into it.

Ingredients

Cumin seeds1 teaspoon
Fresh mint, chopped10 g
Fresh cilantro leaves, chopped15 g
Fresh ginger root, chopped2
Fresh green chile peppers, chopped2
Plain yogurt300
Cultured buttermilk300
Salt1
Onion, chopped1

Directions

1
Toast the cumin seeds in a dry skillet over medium heat until fragrant, watching closely so they do not burn.
2
Grind the toasted cumin seeds with a mortar and pestle.
3
Grind the mint, cilantro, ginger, and green chiles into a paste.
4
Mix in the yogurt, buttermilk, and salt until evenly combined.
5
Stir in the chopped onion and ground cumin.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.