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Ingredients25 m servings 70 cals
Original recipe yields 6 servings
- Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
- Grind cumin seeds in a mortar and pestle into a fine powder.
- Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
- Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.
- Cook's Note:
- One variation is to add 1 tablespoon of finely chopped onion.
Per Serving: 70 calories; 1.7 g fat; 8.3 g carbohydrates; 5.6 g protein; 6 mg cholesterol; 460 mg sodium. Full nutrition
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