Can be served with toasted pita bread triangles.
1 cup plain low-fat yogurt
1 cucumber, peeled and thinly sliced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
In small bowl, stir together cucumber, yogurt, salt and peppers.
In a small heavy skillet, toast the cumin and coriander seeds over high heat until fragrant, about 1 minute. Crush seeds coarsely and stir into yogurt mixture. Cover and chill.
Makes about 2 cups.