Heavily seasoned dishes, typical of the cuisines of the Mediterranean
Levant and India, are often accompanied by light and refreshing relish
or sauce side dishes that lend contrast to the spicy food while cooling
the palate. Sweet chutneys, pickles, salads and light sauces and
dips serve the purpose. Here is a coulis, or thick puree, of cucumber
and yogurt.
1 large cucumber, peeled
2 peels of the cucumber skin (for color)
4-6oz plain yogurt (depending on desired thickness)
1t salt
1/4t freshly ground pepper
1/2t roasted cumin seeds
pinch cayenne
1. Peel cucumber (reserve a couple skins), cut lengthwise, deseed
with a small spoon and then cut into one inch lengths
2. Roast cumin seeds in heavy skillet over medium heat until
seeds brown and smell toasty (1-3 minutes)
3. Place all ingredients into a food processor and puree to rough
smooth to retain some texture
4. Remove from processor bowl, taste and adjust seasoning
5. Serve slightly chilled as a dip with crudités or as
a relish to accompany veggie and meat dishes
