CookingLight diet CookingLight diet
Total Time
15 Mins
Serves 6 (makes 3/4 cup) (serving size: 2 tbsp.)

Troy MacLarty, of Bollywood Theater in Portland, Oregon, serves this creamy raita with fried okra, but it's a delicious accompaniment to nearly any Indian meal. To approximate the milder flavor of yogurt in India, he drains yogurt overnight and blends in a bit of milk, but for a quick version, use 1/2 cup Greek yogurt, which is naturally thicker, and don't drain it.


How to Make It

Step 1

If draining yogurt, line a strainer with cheesecloth, set over a bowl, and add yogurt. Cover and chill overnight to drain.

Step 2

Cut cucumber in half lengthwise and seed. Peel one half, cut into chunks, and purée in a blender. Finely shred remaining cucumber with a box grater or mandoline and squeeze dry with your hands.

Step 3

In a bowl, stir together yogurt, all of cucumber, 1/2 tsp. salt, the cilantro, and 1 tsp. lime juice. Add milk or water to thin the texture so it's like loose yogurt. Season to taste with more salt or lime juice if you like.

Step 4

Make ahead: Up to 2 days, chilled.

Bollywood Theater, Portland, Oregon

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