Spicy Yoghurt Sauce

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.

• Ready In: 10 mins
• Yields: 5 cups

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.