INGREDIENTS

1 teaspoon Cumin

200 millilitres Plain Natural Yogurt

400 millilitres Cold Water

1 teaspoon Salt

1 Stalk Coriander - Chopped

PREPARATION

Heat a completely clean and dry pan for several minutes until it is so hot that a drop of water evaporates immediately.

Now add the the cumin seeds and toss until they start releasing their aroma. Be careful not to roast them for too long as they will burn and have a bitter taste.

Remove the cumin from the heat and crush them using a pestle and mortar.

Place the yogurt and water in a blender along with 3/4 teaspoon of crushed cumin and salt. Blend until frothy.

Serve immediately over ice and garnish with the remaining crushed cumin and chopped coriander.