Yogurt With Cucumber and Crushed Mustard Seeds Recipe #377537
I'm posting this because we have it everytime I make Indian. It cools and complements most every warm or highly spiced dish. I've changed it only slightly from the Madhur Jaffrey's "World of the East Vegetarian Cooking" original recipe.
by Elisabetta47
8 min | 8 min prep
SERVES 4 , 1 1/2 cups
- 1 cup yogurt, plain (I like Greek for its thickness)
- 1 teaspoon black mustard seeds or brown mustard seeds
- 1/2 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper
- 2 tablespoons parsley, finely minced
- 1 cucumber, peeled and coarsely grated
- Put yogurt in a bowl.
- Whisk gently until creamy.
- Lightly grind mustard seeds w/pestle & mortar or w/rolling pin on a piece of paper towel.
- Add seeds, salt, peppers, parsley, and cucumber .
- Mix well and chill.
- Doubles well.
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5 stars