Yield: 1 Servings
Measure | Ingredient |
---|---|
1 pint | Natural yogurt (I use plain Dannon or Colombo) |
5 \N | In piece cucumber; peeled and coarsely grated |
2 tablespoons | Finely chopped fresh mint |
½ teaspoon | Ground; roasted cumin seeds |
¼ teaspoon | Cayenne pepper |
1 teaspoon | Salt |
\N \N | Fresh ground black pepper |
Put yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all other ingredients and mix. Cover and refrigerate until ready to eat.
Note: This is served alongside Indian dishes to cool the palate from the spiciness of the dish. The recipe is from Madhur Jaffrey's "Indian Cooking."
Posted to EAT-L Digest by Tania Hewes <taniah@...> on