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Double Cucumber Raita (Spiced Yogurt)

Total time 15 mins
Yield 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. 


  • 2/3 cup plain whole-milk yogurt if draining overnight or 1/2 cup plain whole-milk Greek yogurt if not draining
  • 5 ounces English cucumber (about 1/3 of a cucumber)
  • About 1/2 tsp. kosher salt
  • 2 tablespoons finely chopped cilantro
  • 1 to 3 tsp. lime juice
  • 2 to 4 tbsp. whole milk or water

Nutrition Information

  • calories 25
  • caloriesfromfat 40 %
  • protein 1.2 g
  • fat 1.1 g
  • satfat 0.7 g
  • carbohydrate 2.7 g
  • fiber 0.0 g
  • sodium 143 mg
  • cholesterol 4.3 mg

How to Make It

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

  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.

  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.

  4. Make ahead: Up to 2 days, chilled.