Indian Yogurt Sauce

Indian Yogurt Sauce

Serve sauce with an Indian-style dish or any grilled meat or seafood.

Ingredients

• 1 / 2 teaspoon cumin seeds

• 1 pint plain low-fat milk yogurt

• 1 / 2 cup sour cream

• 1 cucumber, peeled, seeded and cut into 1 / 4-inch dice

• 1 ripe tomato, seeded and cut into 1 / 4-inch dice

• 3 tablespoons chopped fresh mint

• 1 clove garlic, minced

• 1 / 2 teaspoon coarse salt

• 1 / 4 teaspoon fresh-ground black pepper

• 2 sprigs dill, chopped, for garnish

Method

Heat a dry skillet over medium heat. Add the cumin seeds and toast 2 minutes until fragrant. Let cool.

Grind the cumin in a spice mill or clean coffee grinder, then transfer to a nonreactive bowl. Add the yogurt and sour cream; stir to mix. Stir in the cucumbers, tomatoes, mint, garlic, salt and pepper. Garnish with chopped dill.

Serve immediately or, for better flavor, refrigerate 10 to 15 minutes. Makes 3 1 / 2 cups.