Churri (Indian Yogurt Herb Sauce)
Churri is a cooling Indian sauce of yogurt and buttermilk loaded with fresh mint, coriander and green chile. The cumin is toasted in a dry pan before grinding, which gives the sauce a warm, nutty backbone against the sharp herbs. Using buttermilk alongside yogurt keeps it thin and pourable rather than thick like a dip. Spoon it over grilled meat, rice or fried snacks to temper the heat of the chile.
Instructions
Put the cumin seed in a dry skillet over medium heat. Toast it until it smells fragrant, and take it off the heat before it darkens, since burnt cumin turns bitter.
Crush the toasted cumin in a mortar until it is a fine powder, then set it aside.
Grind the mint, coriander leaves, ginger and green chile peppers together in the mortar until they form a rough green paste.
Stir the yoghurt, buttermilk and salt into the paste. Mix well until the sauce is evenly green with no streaks of white.
Fold in the chopped onion and the ground cumin. Stir once more so both are spread through the sauce.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
