Cumin Yogurt
10 Min
GF
NF

Cumin Yogurt

When choosing yogurt, it’s best to pick a thick Greek yogurt with 4 to 5% milk fat. If using homemade yogurt, which tends to have more liquid, strain the yogurt through a fine-mesh strainer or cheesecloth for a couple of hours to extract the whey. The resulting cumin yogurt should be thick and creamy but with a pourable consistency. Coconut yogurt can be used as a dairy-free option; however, it may need the juice of a lime or lemon to add tanginess. 

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Cook Time

10 Minutes

Serves

2

Step 1
In a small bowl, combine the yogurt, cumin, sugar, and black salt. Cover and store in the refrigerator for up to 2 weeks or until ready to use.

2 cups plain whole-milk yogurt (preferably homemade)

1 teaspoon toasted ground cumin

1 teaspoon sugar

1/2 teaspoon black salt

Tags:
10 Min
GF
NF

DISCOVER CHAAT MOTHER SAUCES.

The three mother sauces of chaat are cilantro chutney, cumin yogurt, and tamarind chutney, but two out of the three can make up a delicious chaat. For the first time, my suggestion would be to make all three sauces and enjoy different chaats over the course of a week. Together these three sauces form the holy trinity that dress a chaat to perfection, but feel free to take it into your hands and improvise.