Minted Yogurt Sauce

• 2 cups plain yogurt
• 2 teaspoons cumin seeds
• 1 cup sour cream
• 1/4 cup minced fresh mint leaves
• 1 teaspoon salt

1. In a sieve lined with a single thickness of dampened paper towels set over a bowl let the yogurt drain for 2 hours.
2. In a dry small heavy skillet toast the cumin seeds over moderate heat shaking the skillet, for 2 to 3 minutes, or until they turn several shades darker and begin to pop, and in a spice or coffee grinder pulverize them.
3. In a blender of in a food processor fitted with the steel blade blend the drained yogurt, the sour cream, the mint leaves, 1/2 teaspoon of the pulverized cumin seeds, and the salt until the mixture is a pale green.
4. Transfer the sauce to a serving bowl and chill it, covered, for at least 2 hours or overnight.
5. Sprinkle the remaining pulverized cumin seeds decoratively over the sauce.

plain yogurt, cumin seeds, sour cream, mint leaves, salt

Taken from www.epicurious.com/recipes/food/views/minted-yogurt-sauce-101539 (may not work)