Zucchini In A Yogurt Dressing

Recipe Ingredients

1 tablespoon	15ml	Salt - plus
1/4 teaspoon	1.3ml	Salt
1 lb	454g / 16oz	Zucchini - (2 medium) - cut 1/2" dice
3/4 cup	177ml	Plain yogurt
1/4 teaspoon	1.3ml	Cayenne pepper - or to taste
3/4 teaspoon	3.8ml	Ground Roasted Cumin Seeds - see * Note
1/2 teaspoon	2.5ml	Brown or granulated sugar
1 tablespoon	15ml	Vegetable oil
1/2 teaspoon	2.5ml	Brown mustard seeds
		Ground Roasted Cumin Seeds
4 tablespoons	60ml	Whole cumin seeds

Recipe Instructions

* Note: Place whole cumin seeds into a heated, small cast-iron skillet. Keep over medium heat. Stir the cumin until it is a few shades darker and emits a distinct roasted aroma. Grind in a clean and dry coffee grinder. Store unused portion in a tightly lidded jar for future use.

Bring 2 1/2 quarts of water to a rolling boil. Add 1 tablespoon salt, stir and put in the zucchini. Boil rapidly for 3 to 4 minutes, or until the zucchini are just done. Drain and leave to cool.

Put the yogurt in a bowl and beat lightly with a fork until smooth. Add remaining salt, cayenne, roasted cumin, and sugar. Stir to mix.

Heat the oil in a very small pan or skillet over fairly high heat. When very hot, add the mustard seeds. As soon as the mustard seeds begin to pop, this takes just a few seconds, pour the seeds and oil over the yogurt. Stir to mix. Gently fold the zucchini into the yogurt. Serve warm or cold.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8873 broadcast 04-29-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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