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Kuddi (Spiced Yogurt Sauce)

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Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Cuisine of India

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schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518962

License: CC BY-SA 4.0 · Wikibooks contributors

#easy #indian #low-gi #naturally gluten-free #recipes for sauces and condiments #recipes using butter #recipes using chickpea #recipes using sugar #recipes using yogurt #recipes with metric units #recipes without servings #vegetarian
Sauce Vegetarian Gluten-free

Ingredients

Scale
  • ½ litre (1 pint) yoghurt
  • 1 teaspoon besan (Indian chickpea flour)
  • 2–3 teaspoons sugar
  • 1 pinch salt
  • 1-inch piece of fresh ginger, grated
  • 1 green chilli, chopped
  • 1 tablespoon butter
  • ½ teaspoon jeera seeds

Directions

  1. Combine the yogurt, chickpea flour, sugar, salt, grated ginger, and chopped green chilli.
  2. Heat and bring to a boil with continuous stirring.
  3. Taste and add more sugar or salt as needed. It should be sour, salty, and sweet.
  4. Fry the jeera seeds in butter, and mix them into the kuddi.
  5. Serve.

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