If using English, Persian or Pickling cucumbers, leave the seeds in. If using regular cucumbers, peel and slice in half. Using a teaspoon, scrape off the seeds from the core. Finely dice the cucumber using a vegetable chopper or by hand.
Mix Yogurt, Spices & Herbs
Place yogurt in a mixing bowl. Whisk it until smooth. Add salt, chaat masala and roasted ground cumin.
Add sugar, if yogurt is sour.
Add chopped cucumber.
Finally, add chopped herbs and mix well. Check taste and adjust seasoning to your liking.
Serve cold as a side accompaniment to Indian entrees or as a dip for vegetable sticks, papadums or pita chips.
Use seedless cucumbers to save a step. I much prefer English, Persian or Pickling cucumbers since there is no need to peel or remove the seeds. Plus, they provide an extra crunchy texture.
Go for regular or Greek yogurt depending on thickness desired. Regular yogurt is thinner and traditional. Feel free to use Greek yogurt for a thicker consistency.
Seek out the special blend of Indian spices. Chaat masala and roasted ground cumin add a unique zing and savory flavor. Look for them in specialty Indian grocery stores or online.
If you really can't find chaat masala, 1 teaspoon of lemon or lime juice can be used.
Roast whole cumin seeds, then ground. If you can't find roasted cumin powder, make it at home by dry roasting 2 Tablespoons cumin seeds over low heat in a skillet until fragrant. Transfer to a plate to cool, then ground in a spice grinder. Use the amount called for in the recipe and store the remainder in your fridge.
Store it in the fridge and adjust the consistency, as needed. The yogurt sauce will keep for up to 3 days. After about 1 day, the cucumbers leach out some of their water, thinning out the sauce. Simply add an additional 1-2 Tablespoons yogurt to reach your desired consistency.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.