Indian Minty Yogurt Dip
|Yogurt||1 Cup (16 tbs), hang for 15 minutes|
|Green coriander||1⁄2 Cup (8 tbs) (Cilantro)|
|Mint leaves||1⁄2 Cup (8 tbs)|
|Ground roasted cumin||1⁄4 Teaspoon|
Hang yogurt in a muslin cloth for 15 minutes.
Beat well and keep aside.
Wash coriander and mint leaves.
Grind coriander, mint, green chillies, onion and garlic with a little water to a thick paste.
Add green paste, roasted cumin powder & salt to the yogurt.