Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Yogurt Sauce
- Level: Easy
- Yield: 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Total Fat
- 15
- Saturated Fat
- 4
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 5
- Cholesterol
- 16
- Sodium
- 319
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
Ingredients
3 tablespoons peanut oil
2 teaspoons black or yellow mustard seeds
2 teaspoons cumin seeds
2 teaspoons pureed garlic
1 teaspoon freshly grated ginger
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/8 teaspoon dried red pepper flakes
1/2 teaspoon salt
1 pint plain yogurt
Directions
- Have ingredients measured and nearby before beginning. Heat oil in a small skillet over high heat. Add mustard seeds. (They will begin popping immediately so have a cover close at hand for escaping seeds.) Cook until popping stops.
- Lower heat, add cumin seeds, and cook until they turn golden, about 1 minute. Stir in garlic for 10 seconds, then ginger for 10 seconds more, and remove from heat. Stir in turmeric, paprika, pepper flakes, and salt. Mix spices and yogurt in a bowl. Chill before serving.