Churri

Name: Churri
Yield: Serves 4
Cuisine: India
Ingredients: 15 g (½ cup) coriander (cilantro) leaves, roughly chopped; 10 g (½ cup) mint leaves, chopped; 1 teaspoon cumin seeds; 2 cm (¾ inch) piece of ginger, roughly chopped; 2 green chillies, roughly chopped; 310 ml (1¼ cups) buttermilk; 310 ml (¼ cups) thick plain yoghurt; 1 onion, thinly sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Food of India

By Priya Wickramasinghe

Published 2005

About

This is a very refreshing side dish which is traditionally used as an accompaniment to biryani but it is versatile and can be served with most dishes. The yoghurt and buttermilk have a cooling effect when churri is eaten with hot or spicy dishes.

Ingredients

1 teaspoon cumin seeds
10 g (½ cup) mint leaves, chopped

Asia
India
Side dish
Spicy
Gluten-free
Vegetarian

Method

Place a small frying pan over low heat and dry-roast the cumin seeds until aromatic. Grind the seeds to a fine powder in a spice grinder or pestle and mortar.

Chop the mint, coriander, ginger and chilli to a fine paste in a blender, or chop together finely with a knife. Add the yoghurt and buttermilk and a pinch of salt to the mixture and blend until all the ingredients are well mixed.