Preparation info
  • Serves


    • Difficulty


Appears in
The Food of India: A Journey for Food Lovers

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.


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


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.