Churri from The Food of India: A Journey for Food Lovers by Priya Wickramasinghe and Carol Selva Raj
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 effe...
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Ingredients
- 10 g (½ cup) mint leaves, chopped
- 15 g (½ cup) coriander (cilantro) leaves, roughly chopped
- 1 teaspoon cumin seeds
- 310 ml (¼ cups) thick plain yoghurt
- 310 ml (1¼ cups) buttermilk
- 2 cm (¾ inch) piece of ginger, roughly chopped
- 2 green chillies, roughly chopped
- 1 onion, thinly sliced
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