To make this recipe suitable for vegans, replace the yogurt, milk and sour cream  with your favorite dairy free varieties! ~Alceon

Ingredients:

• 1 Tablespoon cumin seeds
• 1 cup yogurt
• 1 cucumber, peeled and shredded
• 1/2 medium tomato, chopped small (opt.)
• 2 Tablespoons milk
• 2 Tablespoons fresh coriander leaves (cilantro), chopped
• 1 Tablespoon onion, chopped
• 1 Tablespoon sour cream (opt.)
• 1/2 teaspoon salt
• 2 pinches hot red pepper powder

Directions:

Roast cumin seeds in a dry skillet -- no oil -- stirring constantly, until lightly
browned (about 2-3 minutes). Grind seeds in a blender or mortar and then combine the ground seeds in a bowl with the rest of the ingredients. Add 1-2 Tablespoons water as needed, enough to make a creamy consistency.

Serve in individual small bowls or cups. Makes 2 cups.

Enjoy!