TranslateChurri (Indian Yogurt Herb Sauce)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | cumin seed | 1 tsp | 19 kcal1g protein · 2g carbs · 1g fat | Buy |
| 2 | fresh mint | 10 g | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | fresh coriander leaves | 15 g | 15 kcal0g protein · 3g carbs · 1g fat | Buy |
| 4 | cm fresh ginger root | 0 g | — | Buy |
| 5 | fresh green chile peppers | 0 g | — | Buy |
| 6 | natural yoghurt | 300 g | 234 kcal11g protein · 17g carbs · 14g fat | Buy |
| 7 | cultured buttermilk | 300 g | 128 kcal11g protein · 14g carbs · 3g fat · 0g fibre | Buy |
| 8 | salt | 1 pinch | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 9 | onion | 1 piece | 47 kcal1g protein · 11g carbs · 0g fat | Buy |
Total, all ingredients444 kcal · 25g protein · 48g carbs · 19g fat · 0g fiber
Per serving111 kcal · 6g protein · 12g carbs · 5g fat · 0g fiber
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Directions
Add cumin seed to a skillet over medium heat, and toast until fragrant. Don't let burn.
Grind the toasted cumin seeds with a mortar.
Grind the mint, coriander leaves, ginger, and chili peppers into a paste.
Add the yoghurt, buttermilk and salt and make sure everything gets mixed up well.
Add the onion and the ground cumin.
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