No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (140g) Recipe makes 4 servings
Calories 53
Calories from Fat 21		(39%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 0.7g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 321mg		13%
Potassium 224mg		6%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 0.6g	2%
	Sugars 4.2g
Protein 2.9g		5%
detailed view... how is this calculated?

Yogurt With Cucumber and Crushed Mustard Seeds

Recipe #377537 | 8 min | 8 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Elisabetta47
Jun 17, 2009

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.

SERVES 4 , 1 1/2 cups (change servings and units)

Ingredients

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

Directions

1
Put yogurt in a bowl.
2
Whisk gently until creamy.
3
Lightly grind mustard seeds w/pestle & mortar or w/rolling pin on a piece of paper towel.
4
Add seeds, salt, peppers, parsley, and cucumber .
5
Mix well and chill.
6
Doubles well.