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Spiced Yogurt
- Makes
2 cups
- Difficulty
Easy
By Travis Lett
Published 2015
This is a lovely, cooling counterpoint to soups and stews, especially the spicy ones. I also like to use it to add richness to vegetables like beets, squash, potatoes, okra, green beans, and cauliflower. Thinned with a bit more water, this stuff makes an amazing dressing, especially for heartier salads with more substantial ingredients.
Ingredients
¼ tsp ¼ tsp 1 cup
Method
In a small, dry frying pan over medium heat, toast the coriander seeds and cumin seeds just until fragrant and beginning to brown, about 3 minutes. Remove from the heat and let cool before grinding to a powder in a spice grinder or with a mortar and pestle.
In a food processor, combine the yogurt with the ground coriander and cumin, cilantro, and mint. Process until the herbs are broken