Yogurt With Cucumber and Crushed Mustard Seeds

Elisabetta47's Note:

I'm posting this because we have it everytime I make Indian. It cools and complements most every warm or highly spiced dish. I've changed it only slightly from the Madhur Jaffrey's "World of the East Vegetarian Cooking" original recipe.

• Total Time: 8 mins
• Prep Time: 8 mins
• Cook Time: 0 mins

Ingredients:

Serves: 4

Yield: 1.5 cups

• 1 cup yogurt , plain (I like Greek for its thickness)
• 1 teaspoon black mustard seeds or 1 teaspoon brown mustard seeds
• ½ teaspoon salt
• 1⁄8; teaspoon ground pepper
• ¼ teaspoon cayenne pepper
• 2 tablespoons parsley , finely minced
• 1 cucumber , peeled and coarsely grated

Directions:

1. Put yogurt in a bowl.
2. Whisk gently until creamy.
3. Lightly grind mustard seeds w/pestle & mortar or w/rolling pin on a piece of paper towel.
4. Add seeds, salt, peppers, parsley, and cucumber .
5. Mix well and chill.
6. Doubles well.