| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | 1 | Servings | |
INGREDIENTS
| 1 | pt | Natural yogurt (I use plain Dannon or Colombo) |
| 5 | In piece cucumber; peeled and coarsely grated | |
| 2 | tb | Finely chopped fresh mint |
| 1/2 | ts | Ground; roasted cumin seeds |
| 1/4 | ts | Cayenne pepper |
| 1 | ts | Salt |
| Fresh ground black pepper |
INSTRUCTIONS
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@NSERV1.CLSI.US.GEAC.COM> on
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