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Yogurt Sauce with Black Salt Recipe-6919

Photo by: Joseph De Leo
Comments: 0


Kala Namak Dahi

This yogurt-based sauce blankets all chaat recipes, mellowing out the harsh chiles in some of the other sauces. Black salt is available in any Indian grocery store and has a unique flavor—don’t try to substitute kosher or sea salt.

Yield: Makes ½ cup


  • ½ cup plain yogurt
  • 2 teaspoons white granulated sugar
  • ½ teaspoon black salt


Whisk the yogurt, sugar, and black salt together in a small bowl. Transfer the sweet-tasting sauce (with an aroma similar to that of hard-boiled eggs, thanks to the black salt) to a tightly sealed container and store in the refrigerator for up to 10 days.


I do not recommend freezing it because once thawed, yogurt has a slight, unappealing grittiness—and the sauce will be too watery.

© 2008 Raghavan Iyer

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings.

13kcal (1%)
19mg (2%)
0mg (0%)
4mcg RAE (0%)
2mg (1%)
152mg (6%)
0g (2%)
0g (1%)
0mg (0%)

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