Spicy Yoghurt Sauce Recipes

SPICY YOGURT DRESSING

Steps:

• In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

SPICY YOGURT SAUCE

Steps:

• Saute the onions and chiles in the oil until tender, about 10 minutes. Add the cumin and coriander and saute for a minute, stirring constantly. Stir in the tomato and flour and cook for 2 minutes. Finally, stir in the yogurt. Heat the sauce thoroughly, but do not allow it to boil or the yogurt will curdle. Add salt to taste and serve

SPICY CALAMARI AND CUCUMBER SALAD WITH SPICED YOGURT SAUCE

Steps:

• For the spicy calamari and cucumber salad: Add the soy sauce, vinegar, honey, chili paste, garlic and ginger to a bowl and whisk to combine. Season with salt if needed. Divide the marinade between 2 medium bowls. Add the calamari to one of the bowls and the cucumbers to the other. Stir so that the calamari and cucumbers are fully coated in the marinade. Let marinate at least 30 minutes.
• Preheat a grill pan over medium-high heat. Remove the calamari from the marinade and pat dry. Grill the calamari in batches until charred and tender, 1 to 2 minutes per side. Transfer to a cutting board and slice the tubes into 1/2-inch rings. Add the rings and whole tentacles to the bowl with the cucumbers and toss to combine.
• For the spiced yogurt sauce: Whisk together the yogurt, chopped cilantro, coriander, garlic, caraway seeds, sumac, paprika and 1 teaspoon salt. The sauce can be made up to 1 day in advance and kept refrigerated.
• To serve: Spread some of the yogurt sauce onto a shallow dish. Use a spoon to create a well in the center of the sauce so that the sides of the sauce are about 1/2-inch high. Add the marinated cucumbers and grilled calamari into the well. Garnish with cilantro leaves and black sesame seeds. Serve immediately.

SPICY YOGHURT SAUCE

Steps:

• Heat ghee in a heavy-bottomed pan and add the cumin seeds, mustard seeds, and cloves.
• Fry for a few seconds until they begin to pop and release their aromas.
• Add the garlic, onion, ginger, chili, and curry leaves and stir-fry until the onion starts to change color.
• Mix in the turmeric powder, sugar, salt, and chick-pea flour paste.
• Cook 1 minute and remove pan from heat.
• Beat yoghurt well and gradually mix into the cooked ingredients, along with the coriander leaves.
• Return pan to heat and bring to a boil.
• Reduce the heat and allow to simmer gently for about 3 minutes.

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.