© Siri-Ved Kaur Khalsa
2 cups plain yogurt1/2 medium cucumber, peeled2 medium tomatoes, ripe and firm1/4 cup finely chopped parsley or cilantro2 tsp. minced fresh mint leaves2-3 Tbsp. milk or water1/4 tsp. sea salt2 green onions, finely chopped1/4 tsp. pepper dash cayenne
Peel cucumber, scoop out and discard seeds. Chop cucumber into 1/4" dice or shred, using coarsest blade on your shredder.
Blanch tomatoes in boiling water just for a minute. Remove skin. Cut in half, scoop out seeds and discard. Chop into fine dice.
Combine all ingredients and let sit for one hour before serving. Adjust to taste with salt and pepper. Add more milk if you desire thinner consistency.
Serve with any Indian meal (very cooling with spicy food!).
© 2001 Siri Ved Kaur Khalsa
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