Instructions: Shred 1 large cucumber, stir in 1 pint plain yogurt, and a tablespoon of lemon juice. Add a 1/4 t. cayenne if you want a little zing to it. (We dont, because we need the cooling yogurt to balance the hot curries).

Serve with any curry dish, along with pita bread, sliced apples or other fruit, chutney, etc.

We make a quarts worth of yogurt with this recipe (several cucumbers), and keep it in the fridge when we make a weeks worth of curried chickpeas, or other pulse.

Itll cool you off after you heat up with the curry! - Colene -

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