• Yield : 600ml
  • Servings : N/A
  • Prep Time : 10m
  • Cook Time : 0m
  • Ready In : 15m

The recipe

Churri 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


Step 1

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.

Step 2

Chop the mint, coriander, ginger and chilli to a fine paste in a blender, or finely chop with a knife.

Step 3

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.

Recipe Type: Ingredients:
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