RAITA (INDIAN YOGURT SALAD)
About 1 ¾ cups
Serve this cooling condiment alongside spicy meats, fish, poultry, or vegetarian entrées. For a change, substitute ¾ cup peeled, shredded daikon radish for the cucumber (or use a combination).
Stir together in a small bowl:
- 1 cucumber, peeled, seeded, and finely chopped
- 1 cup plain yogurt
- 1 tablespoon finely chopped mint
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- (1 jalapeño or serrano pepper, seeded and diced)
Raita is best served fresh, but it can be prepared ahead and refrigerated, covered, for up to 1 day.