Yield: 6 servings
|1 cup||(packed) chopped cilantro|
|1 \N||Fresh green chili, chopped|
|8 ounces||Plain yogurt|
|½ teaspoon||Salt (more if needed)|
|⅛ teaspoon||Ground pepper|
|½ teaspoon||Roasted ground cumin seeds|
|1 tablespoon||Lemon juice|
Put the cilantro and chili in the contain of an elecrtic blender with 3 tbs water and blend until you have a smooth paste.
In a non-metallic bowl, combine the yogurt, salt, pepper, cumin, lemon juice, and paste from the blender. Cover and refrigerate until ready to use.
To Serve: Bring the cooled bowl to the table. People should take just a tablespoon at a time.
Source: Madhur Jaffery, "An Invitation to Indian Cooking."