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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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This is a thin yoghurt sauce flavored with garlic, chili, and spices. Wonderful on rice. This recipe is from the cookbook, Fire and Spice, by Joyce Westrip. Ingredients:
2 tablespoons ghee (it's well worth it to make your own ghee and easy too) |
2 teaspoons cumin seeds |
1 teaspoon mustard seeds |
4 cloves |
1 onion, finely chopped |
6 garlic cloves, finely chopped |
2 teaspoons gingerroot, finely chopped |
3 green chilies, finely chopped |
10 curry leaves |
1/2 teaspoon turmeric powder |
1 teaspoon sugar |
1 tablespoon chickpea flour, mixed into a paste with a little water |
salt |
5 cups yoghurt |
1/2 cup coriander leaves, finely chopped |
Directions:
1. Heat ghee in a heavy-bottomed pan and add the cumin seeds, mustard seeds, and cloves.
2. Fry for a few seconds until they begin to pop and release their aromas.
3. Add the garlic, onion, ginger, chili, and curry leaves and stir-fry until the onion starts to change color.
4. Mix in the turmeric powder, sugar, salt, and chick-pea flour paste.
5. Cook 1 minute and remove pan from heat.
6. Beat yoghurt well and gradually mix into the cooked ingredients, along with the coriander leaves.
7. Return pan to heat and bring to a boil.
8. Reduce the heat and allow to simmer gently for about 3 minutes.
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