Makes about 2 cups / This yogurt sauce balances and ties together an Indian meal's flavorful elements. It also makes a cooling dressing for green salads or a dip for fresh vegetables.
2 cups plain low-fat yogurt ½ teaspoon unrefined cane sugar ½ teaspoon salt Dash of cayenne pepper or crushed red pepper flakes ½ cucumber, diced 2 tablespoons chopped scallions 8 mint leaves, minced
Combine yogurt, sugar, salt, and cayenne or red pepper flakes; mix well. Add remaining ingredients and mix. Let stand at least 10 minutes before serving.
Buy whole spices and grind small amounts with a spice grinder as needed. Whole spices retain their fragrant oils longer. Once ground, they immediately start to lose intensity.
Dry-toast whole or ground spices for 30 seconds before using. This step can significantly increase a dish's flavors.
Add a touch of sugar to balance the spices. Without it, too much of the strong, pungent flavors may take over.
