Inspired by: Tzatziki
- Pitta seasonJun – Sep in the north
- All year
Cucumber–Mint Yoghurt Sauce
- Serves
- 6
- Portion
- 3 tbsp
- Time
- 15 min
- Texture
- Smooth
- Season
- Pitta season (summer)All year
- Dosha
- Vata
- Pitta
- Kapha
Pitta-pacifying
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (6 servings) | Café batch ×5 |
|---|---|---|---|---|
| Curd (dahi), plain | 1¼ cups thick yoghurt | 300 g | 1500 g | |
| Cucumber | grated, squeezed | 150 g | 750 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | mint and dill | 10 g | 50 g | |
| Cumin (jeera) | ¼ tsp roasted | 0.5 g | 2.5 g | |
| Extra-virgin olive oil | 2 tsp | 10 g | 50 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g |
Method
How to cook it
Step 1: Mix all ingredients.
Step 2: Rest 10 minutes; serve at room temperature at lunch.
Nutrition
Per serving, estimated
Low salt · 0.3 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromRaw garlic→Toroasted cumin
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