My Favorite Yogurt Sauce

This is a very good sauce for spicy dishes...it replaces a dollop of sour cream and is more refreshing.

1 C plain or fat free yogurt (I only use organic dairy)

1 lime; zest and juice

1 tablespoon coriander seeds

1/4 cup fresh cilantro leaves (optional)

pepper to taste

Place a metal sieve that can hold your yogurt over a bowl. Insert a cheesecloth, large flat coffee filter or a couple of paper towels over the sieve. Put the yogurt on top of the cloth to drain, refrigerated, for at least 1/2 hour.

Zest and juice a lime, making certain to strain out any seeds. With a mortar and pestle, grind the coriander seeds. The grindings don't have to be very fine; what you have the patience to do is okay. Mince the cilantro if you plan to add it.

Once the yogurt is strained (and anything really between unstrained and overnight is good depending on your preferred thickness and application), discard the residual liquid. Use a spoon or silicone spatula to transfer the thick yogurt to a bowl. Add your lime juice and spices and mix thoroughly. Add freshly ground pepper to the top and fold in.

Enjoy this on chili, Mexican rice, fish tacos, biryani, or any other dish that you would like a cooling influence.

Greek Variation (Tsatsiki)

Tsatsiki is often used as a condiment for gyros and other spicy Greek dishes, and includes:

1 cup yogurt

1/4 cup shredded cucumber, drained

1-2 cloves of garlic, minced

1/8 cup fresh mint leaves, minced

salt and pepper to taste

1 teaspoon extra virgin olive oil

Indian Variation (Raita)

1/2 seeded, towel dried and diced cucumber

1/2 tablespoon toasted cumin seeds

1 clove garlic, minced

1 tablespoon minced cilantro leaves (mint or italian parsley are fine if you don't prefer cilantro)