Spicy Yoghurt Sauce

Submitted by cookiecutter _

"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: 10mins
• Ingredients: 15
• 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.