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Ingredients
ServingsOriginal: Serves 4
- cumin seeds, 4 g1 tsp
- yogurt, 1 cup; full-fat250 ml
- milk, 1 cup; chilled250 ml
- lime juice or lemon juice2 tsp
- salt, 2–4 g1/2–1 tsp
- ice, ½ cup; cubes100 ml
- mint, finely crumbled; dried; optional1/4 tsp
- cayenne pepper, small; optional1 pinch
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Dry-roast cumin seeds by cooking them over low heat in a small pan until you can smell the seasoning (about 2–3 minutes). Cool and grind.
In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt, and ice cubes.
Serve chilled, optionally garnished with crumbled mint and a small pinch of cayenne.
