Cookbook:Churri (Indian Yogurt Herb Sauce)

Ingredients

 * 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

Procedure

 * 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.