The recipe is from Madhur Jaffrey's excellent book, An Invitation to Indian Cooking.
2 cups yogurt
5-6 small seedless cucumbers (if you use larger cucumbers, remove the seeds first)
1/2 t. ground roasted cumin seeds (I used much less, maybe 1/8 t.)
1/8 t. paprika
1/8 t. freshly ground black pepper (I didn't use this)
1 t. salt
Whip yogurt to combine the whey with the curd.
Peel and grate the cucumbers. You should have 1 cup.
Mix all together, cover and refrigerate until ready to serve.