This is a super healthy, raw, thin sauce. It suits into so many dishes that when you will do it first time you will not stop adding it to various dishes for a while 🙂
Use it to cook a delicious, sour and slightly hot sauce. Throw it on top of simmered veggies or salad as a dressing. Or put it on a party table as hot dip. Enjoy!
||Clean the chili, slice along it and take out all seeds. Clean and peel ginger and garlic cloves. Remember not to touch your eyes during the process.|
||Put yogurt in a jar where you will be blending everything together. Add to the jar one by one: chili cut into pieces, grated ginger, crushed with side of a knife and cut into pieces garlic. Throw turmeric, pepper and salt in. Blend everything together for short time until tiny pieces of chili are still visible – consistency should be running and color should be somewhat pinkish.|
You can exchange yogurt for kefir. But the rule is that anything you use has to be sour. The more sour the better.
Best yogurt / kefir for this dish is one that was sitting in fridge for a week. You can speed the souring process by sitting it in room temperature for not less than 24h.
…and what not to
If you would like to make this dish with a sweet yogurt (for example lactose free yogurt) the recipe will definitely not work.
Remember to always cut any bad parts out from garlic.
Hotness sits in seeds so if you want a real spicy sauce don’t remove them from chili but blend them all together.