- 2 cups Brown Cow plain yogurt, whole milk or Non Fat
- 2 tsp. cumin seeds
- 1 cup sour cream
- 1/4 cup minced fresh mint leaves
- 1 tsp. salt
In a sieve lined with a single thickness of dampened paper towels set over a bowl, let the yogurt drain for 2 hours. In a dry small heavy skillet toast the cumin seeds over moderate heat shaking the skillet, for 2 to 3 minutes, or until they turn several shades darker and begin to pop, and in a spice or coffee grinder pulverize them.
In a blender or in a food processor fitted with the steel blade blend the drained yogurt, the sour cream, the mint leaves, 1/2 teaspoon of the pulverized cumin seeds, and the salt until the mixture is a pale green. Transfer the sauce to a serving bowl and chill it, covered, for at least 2 hours or overnight. Sprinkle the remaining pulverized cumin seeds decoratively over the sauce. Makes about 2-1/2 cups.
Gourmet (August 1983)