Shred 1 large cucumber, stir in 1 pint plain yogurt, and a tablespoon of lemon juice. Add a 1/4 t. Cayenne if you want a little zing to it. (We don't, because we need the cooling yogurt to balance the hot curries).

Serve with any curry dish, along with pita bread, sliced apples or other fruit, chutney, etc.

We make a quart's worth of yogurt with this recipe (several cucumbers), and keep it in the fridge when we make a week's worth of curried chickpeas, or other pulse.

It'll cool you off after you heat up with the curry! - Colene -

Fatfree Digest V96 #65

From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.