I don’t know what it’s been like around your neighborhood this summer, but after a short break from the summer heat here in North Texas, we’re back to typical scorching summer days this week.
Summer is prime time grilling season of course (though thinking about it, when is it not grilling season?) and we’re always looking for a nifty sauce, salsa, slather, or dip to make things more interesting.
Here’s a great one – Garam Masala and Cucumber Dip, a kissin’-cousin to my wife’s favorite tzatziki and my personal go-to in this flavor arena, Bebe’s Curry Mayo and Dip. This one couldn’t be easier to stir together, and with a few simple options you can fancy up this very simple prep to suit any occasion.
By the way, the crispy shallots are a nice touch our friend Chef Libby in Austin uses; she’s always reminding us how easy they are to make at home, and what an amazing vinaigrette the shallot oil makes when you’re done sautéing the shallots. If you’ve not done this before to garnish salads or Thai dishes at home, try it using this technique.
Of course this one is for the daily tolerant, and I’d encourage you to track down some sheep’s milk yogurt as my lovely wife did last week….
1 cup unflavored whole milk yogurt
1 large garlic clove, finely grated
1/2 to 1 tbsp garam masala
1/2 to 1 tsp good salt
1 4-to-5 inch cucumber (Persian if you can), small dice or grated
Optional
Crispy shallots, see note above
1/2 cup pomegranate seeds
Add the yogurt to a small bowl, grate in the garlic, and add the garam masala and salt. Stir to combine well, then fold in the grated or diced cucumber. Taste for seasoning, remembering that the curry/masala flavors will intensify a little over time; I almost always end up using a full tablespoon of the garam masala.
Top with the optional goodies, grab the crudite platter, and go to it.
Enjoy.
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