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Spiced Yogurt

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Preparation info
  • Makes

    2 cups

    • Difficulty

      Easy

Appears in

By Travis Lett

Published 2015

  • About

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 coriander seeds
  • ¼ tsp cumin seeds
  • 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

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