Did you know that yogurt is a very old food - as in it has over 10,000 years of history attached to it. It was found in the archaeological analysis of ancient pottery and it is used to this day. It is a very popular food in a lot of cultures. In India, the different states have their own signature recipes. Most of you in Melbourne are familiar with lassi - mango, strawberry, avocado and even betel leaf lassi are some of my favourites. The Keralites have a spiced buttermilk drink called Sambaram and it is a treat to have this on a hot summer's day.
Ginger, too, is an ancient food and has been used by various cultures in various forms over several centuries. In spring, ginger is freely available in Melbourne and it is a good time to make ginger based recipes. Ginger is supposed to be a good digestive tonic and is often used to control nausea and vomiting.
This delightful ginger yogurt dish is often served with big meals like a Sadya and it is supposed to help aid digestion.
This dish is made with home made yogurt - and a good one to use if you are buying from the store is a Greek Yogurt.
Ingredients:
1 cup yogurt
1 tablespoon freshly crushed ginger
1-2 green chillies, finely chopped
2-3 leaflets from a stalk of curry leaves, finely chopped
1 teaspoon of coriander leaves, finely chopped.
Salt to taste
Method:
Mix all of the ingredients and let it stand covered in the fridge for a day. The ginger will infuse through the yogurt and create a beautiful condiment for curries.
serving size indication - about a tablespoon per meal per person; served with pickles and other condiments on the top left of the leaf.
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