Ali W here. I was a bit apprehensive about trying this recipe, as I normally like garlic with my Yogurt style dips, so I thought this would be bland. How wrong I was. It is refreshing, flavourful and healthy. You can use a vegan substitute if you don’t have dairy products. This dip goes amazing with a lentil dahl, or biryani.
Serves 2-3 as a side dish.
250g Plain Yogurt – we sell Yeo Valley in our online shop which works well, and also a Sojade Soya Yogurt, also yummy.
1/3 regular sized cucumber, grated (no need to peel), then give it a squeeze in your hands to remove a bit of the excess liquid
1 tsp cumin powder – don’t leave this out unless you are not keen on cumin
a pinch of cayenne pepper
Salt to taste
Just mix everything together and leave for 10 mins at room temperature to allow the flavours to develop. Either eat right away, or cover and place in the fridge, it lasts for about 24 hours and keeps it’s texture really well. Ali W.