- Yield : 600ml
- Servings : N/A
- Prep Time : 10m
- Cook Time : 0m
- Ready In : 15m
The recipeChurri is a side dish traditionally served with a biryani, but it can be served with other dishes. The yoghurt and buttermilk have a cooling effect when eaten with hot or spicy meals. It’s very much like a raita and could be made just using yoghurt.
- 1 tsp cumin seeds
- 10g mint leaves, chopped
- 15g coriander leaves, chopped
- 8g fresh ginger, chopped
- 2 green chillies, chopped
- 300 ml thick natural yoghurt
- 300 ml buttermilk
- 1 small red onion, thinly sliced
Heat a small frying pan over a low heat and dry-fry the cumin seeds until they become aromatic. Grind the seeds to a fine powder.
Chop the mint, coriander, ginger and chilli to a fine paste in a blender, or finely chop with a knife.
Add the yoghurt and buttermilk and a pinch of salt to the mixture and blend together. Adjust the seasoning as required. Add the sliced onion and the ground cumin, saving a little of the cumin powder to sprinkle on top.