Cucumber Raita

Ingredients

  • 1 tsp fennel seeds
  • 1 cup fresh, organic, full fat, grass fed, plain yogurt
  • 2 TBSP chopped fresh dill
  • 2 small cucumbers peeled and diced
  • 1/4 tsp fresh ground black pepper
  • 1/3 tsp salt

Instructions

In a skillet dry roast the fennel seeds over medium heat about 5 minutes. Grind coarsely with a mortal and pestle or coffee grinder. Stir together all ingredients, cover and refrigerate 30 minutes before eating.

Notes:
In South Central PA, you can find organic veggies here.

High quality salts, herbs, spices, and seeds can be found here.

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