Yield: 1 Servings
|1 pint||Natural yogurt (I use plain Dannon or Colombo)|
|5||In piece cucumber; peeled and coarsely grated|
|2 tablespoons||Finely chopped fresh mint|
|½ teaspoon||Ground; roasted cumin seeds|
|¼ teaspoon||Cayenne pepper|
|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