Sunday, May 27, 2012
I used to make this Indian dip without the cumin. Then I saw an Indian friend add unroasted, raw cumin powder to a similar yoghurt dish and really loved the resulting taste.
What you’ll need:
1 large green cucumber (guess any cucumber will do)
1-2 scant teaspoons salt
½-1 teaspoon cumin powder
2-3 cups plain yoghurt
2-3 teaspoons finely chopped fresh mint or ½ to 1 teaspoon dried mint
What to do:
Grate cucumber. Sprinkle with 1 teaspoon of salt and set aside for 10 minutes. Squeeze as much moisture from the cucumber. Mix in yoghurt, mint, cumin and remaining salt (add this to taste). Mix and serve.