Cucumber and yoghurt sambal

Name: Cucumber and yoghurt sambal
Yield: serving
Cuisine: Accompaniment
Ingredients: 250.00 ml yoghurt natural; 1.00 cucumber English, grated; 30.00 ml fresh mint chopped; 2.00 ml salt; 1.00 fresh chillies seeded and chopped; 30.00 g almonds roasted

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Dairy

By Food24 November 03 2009

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Ingredients (6)

250.00 ml	yoghurt — natural
1.00	cucumber — English, grated
30.00 ml	fresh mint — chopped
2.00 ml	salt
1.00	fresh chillies — seeded and chopped
30.00 g	almonds — roasted

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Method:

Line a large sieve with a double layer of kitchen towelling and pour the yoghurt into the sieve. Place over a dish and drain overnight. Use the thick yoghurt which remains once the liquid has drained away. Coarsely grate the cucumber and drain in a sieve. Combine with the yoghurt and remaining ingredients except the almonds. Chill thoroughly. Spoon into a small dish and sprinkle with almonds. Serve with Malay tripe.