Ingredients:

  • 2 cups (475 ml) plain yogurt, full-fat or low-fat
  • 1 medium cucumber, peeled, seeded (optional), and finely grated
  • 1/4 cup (60 ml) finely chopped fresh cilantro (coriander) leaves
  • 1-2 green chilies, finely chopped
  • 1/2 teaspoon (2.5 ml) roasted cumin powder (jeera powder)
  • 1/4 teaspoon (1.2 ml) black salt (kala namak)
  • 1/4 teaspoon (1.2 ml) regular salt, or to taste
  • 1/4 cup (60 ml) water, if needed
  • Optional: a pinch of sugar

Instructions:

  1. Grate the cucumber. If watery, squeeze out excess water.
  2. In a bowl, whisk yogurt until smooth. Add water to desired consistency.
  3. Add cucumber, cilantro, green chilies, cumin powder, black salt, and regular salt to the yogurt.
  4. Taste and adjust seasoning. Add more salt, cumin, or green chili as needed. Add a pinch of sugar if too tangy.
  5. Cover and chill in the refrigerator for at least 30 minutes before serving (optional).