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Churri (Indian Yogurt Herb Sauce)

Churri (Indian Yogurt Herb Sauce) — a sauce recipe, 9 ingredients.

Serves 4 · Sauce

contains dairy

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 3 deciliters natural (plain) yoghurt → lactose-free or coconut yogurt
  • 3 deciliters cultured buttermilk → lactose-free milk + 1 tsp lemon juice per cup

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0