May 17, 2006
Cucumber Raita
Ingredients:
1 cup plain (full- or reduced-fat) yogurt
~ 1/2 English cucumber (1 cup chopped)
3/4 tsp salt, or to taste
2 tbsp water
~ 1/4 cup coriander leaves or 2 tbsp mint leaves (optional)
coarsely ground black pepper (optional)
Directions:
Line a sieve or colander with cheesecloth or a cotton cloth and place in the sink or over a bowl. Place the yogurt in the cloth-lined sieve and let drain for about 20 min.
Meanwhile, peel the cucumber and slice lengthwise in half. Scrape off the seeds (unless the cucumber is very young tender), then finely chop. Place in a bowl and sprinkle on 1/2 tsp of the salt. Toss and set aside.
Transfer the drained yogurt to a medium bowl. Whisk briefly with a whisk or a fork, then add the water and whisk again. Add the cucumber, but not the juices, to the yogurt. Whisk again. Taste and add more salt, if you wish.
If using the herbs, coarsely chop the coriander or mince the mint leaves, and stir into the raita just before serving. Coarsely grind black pepper over, if you wish.
Source: Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid
Yield: 1 1/4 cups, serves 4
