A refreshing, savoury dip from India.
- Small fry pan
- Mortar and pestle
- Medium bowl
- 1 medium cucumber
- 3 cups (750 mL) yogurt
- 1 Tbsp (15 mL) cumin seed
- 1 tsp (5 mL) salt
- 1 tsp (5 mL) coriander leaves
- cayenne to taste
- Peel, seed and grate the cucumber.
- Roast cumin seeds and grind to a powder.
- Combine with remaining ingredients and chill.
- Serve with bread or crackers, or as garnish with curry.