Zucchini Yogurt

Name: Zucchini Yogurt
Ingredients: 2 cups coarsely grated zucchini (10 ounces zucchini); 1 1/4 cups plain yogurt; 3/4 teaspoon salt; 1 teaspoon sugar; Freshly ground black pepper; 1/8 teaspoon cayenne pepper, or to taste; 2 teaspoons canola or olive oil; 1/2 teaspoon whole brown or yellow mustard seeds; 2 fresh birds-eye chilies, slit partially, or 3 long slivers cut from a jalapeno pepper; 8 fresh curry leaves, or 4 fresh basil leaves, torn up

10 ingredients

12 steps

Ingredients

2 cups coarsely grated zucchini (10 ounces zucchini)
1 1/4 cups plain yogurt
3/4 teaspoon salt
1 teaspoon sugar
Freshly ground black pepper
1/8 teaspoon cayenne pepper, or to taste
2 teaspoons canola or olive oil
1/2 teaspoon whole brown or yellow mustard seeds
2 fresh birds-eye chilies, slit partially, or 3 long slivers cut from a jalapeno pepper
8 fresh curry leaves, or 4 fresh basil leaves, torn up

Directions

1

Put the grated zucchini into a small pot along with 1/4 cup water.
2

Bring to a boil, cover, turn heat to low, and simmer 2 minutes.
3

Empty into a sieve to drain and then refresh by letting cold water run over it.
4

Squeeze out as much of the water as you can.
5

Put the yogurt in a bowl.
6

Add the salt, sugar, pepper, and cayenne.
7

Beat with a fork or whisk until smooth and creamy.
8

Add the drained zucchini and mix well.
9

Put the oil into a small pot and set over medium-high heat.
10

When hot, put in the mustard seeds and, as soon as they pop, a matter of seconds, the chilies and curry or basil leaves.
11

Take the pot off the heat quickly and pour its contents over the yogurt.
12

Stir to mix in.