- 1 cup whole milk yogurt
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- juice from 1 lime
- salt to taste
- Add yogurt to 2-cup non-reactive bowl and set aside.
- Heat a small, heavy metal frying pan over medium heat. Add coriander and cumin seeds to the pan, shaking and swirling the seeds until they start to take on color, release their oils, and become aromatic. If your pan is too heavy to lift and swirl, use a wooden or a heat-resistant spatula. Do not let seeds become dark brown or black. They will be burnt, and you will have to start over. Transfer the seeds to a plate to cool.
- Add cooled toasted coriander and cumin seeds to a spice mill and pulse until they are finely ground.
- Add half of the ground coriander and cumin seeds to yogurt and whisk until combined.
- Add lime juice to yogurt sauce and continue to mix. Add salt to taste and mix. Taste again and add more of the ground coriander and cumin if desired.
- Store yogurt sauce in a covered non-reactive a glass container in the refrigerator to chill and to allow the spices to bloom. The yogurt sauce will keep up to three days in the refrigerator.
Tips/TechniquesDo not use yogurt made with skim milk.
Refrigerated Yogurt Sauce should not be kept more than 3 days because the lime juice in the recipe will cause the Yogurt Sauce to separate.