© Evan Sklar
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Yield
Serves : 4

Kiwi takes the place of the traditional cucumber in this version of the lightly spiced Indian yogurt condiment.  Delicious, Quick Side Dishes

How to Make It

Step 1    

In a dry skillet, combine the mustard, cumin and coriander seeds and toast over moderate heat, stirring, until fragrant, about 3 minutes. Coarsely grind the seeds in a spice grinder or mortar.

Step 2    

In a bowl, combine all but 1 tablespoon of the kiwi with the yogurt, sour cream and onion. Stir in the spices, cilantro and chile powder and season with salt. Cover and refrigerate until cold. Garnish with the reserved kiwi and serve.

Chef's Notes

One Serving Calories 66 kcal, Total Fat 1.8 gm, Saturated Fat 1 gm.

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