Prep 7 mins
Cook 0 mins
Traditional, cooling accompaniment to spicy Indian foods
- 2 cups yogurt
- 1 tomatoes, diced
- 1 cucumber, peeled and diced
- 1⁄2 teaspoon ground cumin, fresh roasted and ground is best
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon ground black pepper (or to taste)
- 1⁄8 teaspoon cayenne pepper (optional)
- Mix well.
- Serve chilled.
This was a nice sauce. We put it over our grilled ribeye steaks just after taking them off the grill. Wow! Great job Comedie. Thanks. Made for PAC 2007