Total Time
10mins
Prep 5 mins
Cook 5 mins

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 Nutrition

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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