Ingredients
- 1 teaspoon (4 g) cumin seeds
- 250 ml (1 cup) full-fat yogurt
- 250 ml (1 cup) chilled milk
- 2 teaspoons lime or lemon juice
- ½–1 teaspoon (2–4 g) salt
- 100 ml (½ cup) ice cubes
- ¼ teaspoon mint (finely crumbled, dried; optional)
- 1 small pinch of cayenne pepper (optional)
Make it step by step
- Dry-roast cumin seeds by cooking them over low heat in a small pan until you can smell the seasoning (about 2–3 minutes). Cool and grind.
- In blender, blend cumin seed powder with yoghurt, milk, lemon juice, salt, and ice cubes.
- Serve chilled, optionally garnished with crumbled mint and a small pinch of cayenne.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.