blend · vinaigrette
NATIONAL AWARD WINNERPrep 10 minUmberhall Cumin-Lime
Independent adaptation of a publicly published Meherwan Irani recipe. Not affiliated with, sponsored by, or endorsed by Meherwan Irani.
Meherwan Irani's Umberhall Cumin-Lime, from the published recipe.
Ratio
Ingredients
- Sugar — 1/4 cup (50 g)
- Rice Vinegar — 1/3 cup rice wine vinegar (80 ml)
- Lime Juice — 1/3 cup fresh (80 ml)
- Salt — 1 1/2 tsp kosher (9 g)
- Cumin — 3/4 tsp cumin powder (1.5 g)
- Garlic — 3 cloves
- Red Onion — 1/4 cup (40 g)
- Cilantro — 1 bunch (45 g)
- Olive Oil — 1/2 cup EVOO (120 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Umberhall Cumin-Lime wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 7 stars · 3 national awards
- Umberpoint Sweet YogurtNATIONAL AWARD WINNER
- Stonepass Lemon-Ginger★ STARRED KITCHEN
- Clayrow Asia-★★★ KITCHEN
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Indian-American chef of Chai Pani in Asheville and Atlanta; James Beard Outstanding Restaurant 2022. Indian street food and chutneys scaled to a multi-city group (Botiwalla, etc.).
Originally published as Cumin-Lime Dressing.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Meherwan Irani Chai Pani / Spicewalla (published as “Cumin-Lime Dressing”). Full citation lives in Provenance.