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From Dorothy McNett's recipes at www.dorothymcnett.com. This is a wonderful side dish to go with hot spicy foods as the "balancing act". I like to serve this with dark green lettuce or spinach leaves as a nice side salad.
1 teaspoon mustard seeds
Heat the oil or ghee in a small saucepan. Add the mustard seeds and cook until they start to pop. Set aside. In a beautiful bowl, combine the yoghurt, diced tomatoes, grated zucchini, salt and cilantro leaves. Stir in the roasted mustard seeds and any of the remaining cooking oil. Serve as a dip or as a sauce to go with main dishes, or drizzle over individual plates lined with the greens.
Recipe created 2013-09-02.