This spicy dipping sauce is an excellent accompaniment to most appetizers and finger foods, and especially great served with falafel.
1 tsp chopped garlic
2 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp balck pepper
1 tblsp sesame seeds
1/4 cup coriander leaves, washed
1/4 cup mint leaves, washed
1 cup non-fat or low fat yogurt
1/2 tsp salt
1 tblsp olive oil
Heat olive oil in small pan or skillet. Add the chopped garlic. When almost brown, add the cumin, black pepper and sesame. When they pop, add the ginger, coriander and mint. Turn off the heat. Stir for a few seconds and remove from stove.
When cool, put the mixture in a blender container. Add yogurt and salt, and blend until smooth.
Tip: For a hotter sauce, add a small chopped green chilli.
1 tsp chopped garlic
2 tsp grated ginger
1/2 tsp cumin seeds
1/2 tsp balck pepper
1 tblsp sesame seeds
1/4 cup coriander leaves, washed
1/4 cup mint leaves, washed
1 cup non-fat or low fat yogurt
1/2 tsp salt
1 tblsp olive oil
Heat olive oil in small pan or skillet. Add the chopped garlic. When almost brown, add the cumin, black pepper and sesame. When they pop, add the ginger, coriander and mint. Turn off the heat. Stir for a few seconds and remove from stove.
When cool, put the mixture in a blender container. Add yogurt and salt, and blend until smooth.
Tip: For a hotter sauce, add a small chopped green chilli.
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