Garlic Yogurt Sauce, commonly known as “Toum,” is a staple in Middle Eastern kebab shops. This creamy sauce is perfect for drizzling over grilled meats, dipping fries, or even as a dressing for salads.
Estimated reading time: 4 minutes
- Ingredients You’ll Need
- How To Make Toum
- My Tried and True Tips
- Garlic Yogurt Sauce Recipe
This Kebab Shop style Garlic Yogurt Sauce, or Toum, is a versatile and easy-to-make condiment that will add a burst of flavour to any dish.
Its creamy texture, combined with the bold taste of garlic and the tanginess of yogurt and lemon, makes it a must-try Middle Eastern condiment like hummus .
Ingredients You’ll Need
- Garlic Cloves adjust according to your garlic preference.
- Greek Yogurt or any thick, strained, plain yogurt.
- Lemon Juice preferably freshly squeezed.
- Extra Virgin Olive Oil to balance the acidity and get right consistency.
- Wine Vinegar for extra tang and zest.
- Fresh Herbs: A handful of chopped parsley, mint, or cilantro.
- Cumin Powder: ¼ teaspoon for a warm, earthy flavor.
- Paprika: ¼ teaspoon for a hint of smokiness and color.
How To Make Toum
Prepare the garlic:
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
Whisk acid and oil:
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning.
- Make sure oil and vinegar are emulsified nicely.
Incorporate the yogurt:
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
Add fresh herbs:
- Now is the time to add finely chopped fresh herbs.
- Whisk to evenly combine them into the sauce.
- Taste, and if required add more seasoning.
Serving Suggestion
Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving. This resting time allows the flavors to meld together beautifully.
Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter . It’s also perfect as a dipping sauce for pita bread, falafel , or roasted vegetables.
Spread it on wraps and sandwiches for a burst of flavour or use it as a salad dressing by thinning it out with a bit of extra lemon juice or water.
My Tried and True Tips
- Garlic Intensity: The potency of garlic can vary, so start with a smaller amount and add more as needed.
- Yogurt Choice: Use full-fat Greek yogurt for a richer, creamier sauce. If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency. You can use hung curd also for this sauce recipe.
- Storage: Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop over time, making it even more delicious.
More Dip Recipes
- Hummus
- Baba Ganoush
- Spicy Mango Dip
- Creamy Corn Dip
- Thai Sweet Chilli Sauce
- Greek Cucumber Sauce
- Roasted Red Pepper Dip
Ingredients
- ▢ 100 gram Greek yogurt
- ▢ 2 tablespoon extra virgin olive oil
- ▢ ½ tablespoon red wine vinegar
- ▢ Half a lemon, juice
- ▢ 1 teaspoon minced garlic
- ▢ 1 teaspoon salt or to taste
- ▢ ½ teaspoon dried oregano
- ▢ ½ teaspoon cumin powder (jeera powder) optional
- ▢ 1 tablespoon dill, finely chopped
- ▢ 1 tablespoon mint leaves, chopped
- ▢ 1 tablespoon parsley, finely chopped
Instructions
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning. Make sure oil and vinegar are emulsified nicely.
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
- Now is the time to add finely chopped fresh herbs. Whisk to evenly combine them into the sauce. Taste, and if required add more seasoning.
- Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving.
- Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter.
Recipe Notes:
- Adjust the amount of garlic according to your taste preference.
- If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency.
- You can try different combination of herbs.
- Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavours will continue to develop over time, making it even more delicious.
Nutrition
We follow a strict NO SPAM Policy
Garlic Yogurt Sauce Recipe
Equipment
- Food Processor
Ingredients
- 100 gram Greek yogurt
- 2 tablespoon extra virgin olive oil
- ½ tablespoon red wine vinegar
- Half a lemon, juice
- 1 teaspoon minced garlic
- 1 teaspoon salt or to taste
- ½ teaspoon dried oregano
- ½ teaspoon cumin powder (jeera powder) optional
- 1 tablespoon dill, finely chopped
- 1 tablespoon mint leaves, chopped
- 1 tablespoon parsley, finely chopped
Instructions
- In a food processor or mortar and pestle or using a garlic press, finely mince the garlic with a pinch of salt. The salt helps to break down the garlic and release its juices, making it easier to blend.
- Whisk together olive oil, lemon juice, vinegar, garlic, salt, and seasoning. Make sure oil and vinegar are emulsified nicely.
- Add the Greek yogurt and mix well until the sauce is smooth and creamy.
- Now is the time to add finely chopped fresh herbs. Whisk to evenly combine them into the sauce. Taste, and if required add more seasoning.
- Cover the sauce and let it chill in the refrigerator for at least 30 minutes before serving.
- Serve this garlic yogurt sauce with grilled meats like chicken shawarma, lamb kebabs, or kofta on a mezze platter.
Video
Notes
- Adjust the amount of garlic according to your taste preference.
- If you’re using regular yogurt, strain it through a cheesecloth or fine mesh sieve to remove excess whey and achieve a thicker consistency.
- You can try different combination of herbs.
- Store the sauce in an airtight container in the refrigerator for up to 5 days. The flavours will continue to develop over time, making it even more delicious.
Nutrition
Learn how to make a delicious Sabudana Khichdi with a refreshing green twist. Follow our foolproof tips for a non-sticky sabudana. Be sure to watch the video!
Estimated reading time: 4 minutes
- What is ‘Sabudana’?
- Non-Sticky Sabudana: My Tips
- Ingredients You’ll Need
- Vrat Sabudana Khichdi
- Sabudana Khichdi Recipe
What is ‘Sabudana’?
Sabudana or sago is a starch that’s extracted from the soft core of tapioca and other tropical palms. It is highly rich in carbohydrates. Tapioca pearls are often consumed in tropical regions for their ability to keep one full and to provide instant energy.
In India, sabudana or sago pearls are commonly used in everyday cooking to prepare sabudana vada (cutlet) , kheer , dessert, or upma (khichdi).
Sabudana Khichdi is an Indian dish made with tapioca pearls (sabudana).
Mainly it is used to prepare a variety of festive feasts during Navratri, Janmashtami, or any other Hindu festivals.
Here is a special sabudana khichdi recipe with a refreshing green twist of paste made with – mint, coriander, green chilli, and ginger.
‘Hariyali’ is the Indian term to define the green colour. Hence, the name ‘Hariyali’ Sabudana Khichdi translates to green sago khichdi.
REASONS to LOVE Sabudana Khichdi
- perfect for breakfast or a snack
- vegetarian and gluten-free
- an easy, one-pot meal
- quick to prepare
Non-Sticky Sabudana: My Tips
Sabudana has a lot of starch. Hence, it becomes too sticky to handle or cook if you soak it in too much water.
The best solution to this problem is to remove all the starch from sago pearls.
Tip 1: The perfect ratio of sabudana to water should be 1:1.
- Use a large bowl to soak sabudana as the pearls swell up after soaking. Soak one cup of sabudana in only one cup of water – enough to drench the sago pearls in the water. Cover the bowl with a net or lid. Let it soak in water for 4 – 5 hours. I usually prefer soaking sabudana in water overnight for the next day’s breakfast.
Tip 2: Rinse soaked sabudana with running water.
- Transfer soaked sabudana in a colander or sieve. Rinse it with running water until most of the starch washes away. Let it sit in the colander for the next 10 – 15 minutes.
Follow these two tried and true tips of mine and you will never end up with sticky or starchy sabudana.
Ingredients You’ll Need
- Sabudana: You need medium size tapioca pearls (sago). They are easily available in different-sized packets under supermarkets’ lentils and legume sections.
- Cooking Oil: Ghee gives a sweet flavour and aroma to the khichdi. You can use coconut or flavourless refined oil for a vegan version.
- Tempering: Mustard Seeds (rai), Curry Leaves
- Peanut: They add crunch. You can use cashews as well.
- Potato : Make sure to fine-chop the potato for quick cooking. If you are using boiled potato, add directly with sabudana.
- Green Paste: Mint, Coriander, Green Chilli, Ginger, Water. Do not add too much water while blending the green paste. 1 – 2 tablespoons are enough.
- Seasoning: Salt, Pepper, Lemon Juice
- Add-Ons: Pomegranate, Fresh Coriander
Plain Sabudana Khichdi
Vrat Sabudana Khichdi
The idea is to prepare a sattvic-style wholesome dish without using processed or tamasic ingredients.
- The sabudana khichdi is prepared with pure ghee and not vegetable/refined oil for fasting .
- Apart from potatoes , no other vegetables or green peas are added to the khichdi.
- C urry leaves, black pepper, green chilli, and rock salt ( sendha namak ) are used for seasoning . You can add lemon juice and fresh coriander before serving.
Watch Sabudana Khichdi Video
Serving Suggestion
Sabudana Khichdi is best enjoyed with chutney. You can serve it with green chutney or coconut chutney . You can serve khichdi with pomegranate raita or boondi raita for a complete meal .
A cooling glass of masala chaas or lassi is also perfect for serving with sabudana upma.
More Indian Khichdi Recipes
- Dal Khichdi
- Oats Khichdi
- Palak Khichdi
- Millet Khichdi
- Urad Dal Khichdi
- Chana Dal Khichdi
- Vegetable Masala Khichdi
- Dalia (Broken Wheat) Khichdi
Ingredients
- ▢ 1 Cup sabudana (sago pearls)
- ▢ 1 Cup water
- ▢ 4 tablespoon ghee (clarified butter)
- ▢ 1 tablespoon black mustard seeds (rai)
- ▢ 6 – 8 curry leaves
- ▢ ¼ Cup peanuts (moongphalli)
- ▢ ½ Cup potato, finely chopped
- ▢ Salt and black pepper to taste
- ▢ 1 tablespoon lemon juice
- ▢ 1 tablespoon pomegranate
Ingredients For Green Paste:
- ▢ 1 Cup fresh coriander leaves
- ▢ ¼ Cup mint leaves
- ▢ 2 green chilli, chopped
- ▢ 1 tablespoon ginger, chopped
- ▢ 1 tablespoon water
Instructions
- Soak sabudana overnight or for at least 5 – 6 hours.
- The next day, transfer soaked sabudana to a strainer. Rinse well with running water until all the starch is drained out. Keep aside in a strainer for next 15 – 20 minutes.
- Blend coriander, mint, green chilli, ginger to a smooth paste using 1 – 2 tablespoons of water. Keep aside.
- In a heavy-bottomed wok or kadhai, heat ghee. Add mustard seeds, and curry leaves. Once seed starts cracking add peanut. Fry for 1 minute.
- Add diced potato, salt, and pepper. Mix nicely. Cover and cook over low heat till potatoes are cooked through.
- Add the sabudana, green paste, and mix well until combined well. Cover the skillet with a lid, reduce the flame to the lowest and let the sabudana cook for another 3 – 5 minutes.
- Turn off the flame. Add lemon juice, pomegranate, and chopped coriander. Stir to combine.
- Serve Sabudana Khichdi warm with mint chutney .
Recipe Notes:
- It is best to pick medium size sabudana for making khichdi.
- Do not add too much water while soaking the sabudana. 1:1 is the ratio that works for me.
- It is always best to soften the sago pearls by soaking. Do not make khichdi with sabudana which is not soaked.
- Make sure to drain all the starch from sabudana by rinsing it with water.
- Adjust the number of green chilies in paste according to personal preference.
- Adding pomegranate is optional.
Nutrition
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