Yogurt Sauce with Black Salt

Kala Namak Dahi

Preparation info

  • Makes

    ½ cup

    • Difficulty

      Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

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

  • ½ cup plain yogurt
  • 2 teaspoons white granulated sugar
  • ½

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.)