20 fluid oz. plain yoghurt
5 inches of cucumber, peeled and coarsely grated
2 tbsp. finely chopped fresh mint
1/2 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
1 tsp. salt
Freshly ground black pepper

Put the yoghurt in a bowl; beat lightly with a fork or whisk until smooth and creamy. Add all other ingredients and mix well. Cover and refrigerate until ready to eat.