Indian Coriander Yogurt Sauce - 7g Carbs, 1g Fiber
Recipe By:
Serving Size: 4
Preparation Time:0:00
Categories: Condiment Low Cal (Less than 300 cals) Lower Carbs Low Fat (Less than 10%) Veggie
1/3 cup coriander leaves -- (cilantro)
2 Tablespoons spearmint leaves
2 green bird's eye chilies -- chopped
2 teaspoons diced red onion
1 teaspoon minced fresh ginger
2 teaspoons fish sauce -- (vegetarian version or seaweed flakes to taste)
1 teaspoon fresh lime juice
1 cup plain Greek-style yogurt -- fat-free, if preferred
Process all of the ingredients, except the yogurt, to a paste in a food processor. Add the yogurt and pulse only until the mixture comes together. Do not over work or the yogurt will split. Refrigerate for up to 2 days.
Makes 1 cup (4 one-quarter cup servings)
Author Note: This sauce is one of my favorites. It has its origins in India and is known there as 'padina', of which there are many varieties and interpretations. It goes particularly well with fried food, spiced [favorites] and pastries.
Cuisine: "Indian"
Source: "Spice: Recipes to Delight the Senses by Christine Manfield, 1999, 2005"
S(Formatted by Chupa Babi): "Sept 2012"
Yield: "1 cup"
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Per Serving (excluding unknown items): 59 Calories; 1g Fat (7.6% calories from fat); 7g Protein; 7g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 35mg Sodium
Exchanges: 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
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