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Yogurt Sauce with Black Salt
Kala Namak Dahi
Preparation info
Makes
½ cup
Difficulty
Easy
Appears in
660 Curries
Published 2008
This yogurt-based sauce blankets all chaat recipes, mellowing out the harsh chiles in some of the other sauces. Black salt is available in any Indian grocery store and has a unique flavor—don’t try to substitute kosher or sea salt.
Ingredients
Method
Whisk the yogurt, sugar, and black salt together in a small bowl. Transfer the sweet-tasting sauce (with an aroma similar to that of hard-boiled eggs, thanks to the black salt) to a tightly sealed container and store in the refrigerator for up to 10 days. (I do not recommend freezing it because once thawed, yogurt has a slight, unappealing grittiness—and the sauce will be too watery.)