Double Cucumber Raita (Spiced Yogurt)

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.

 

Yield:

Serves 6 (makes 3/4 cup) (serving size: 2 tbsp.)

Recipe from

Recipe Time

Total: 15 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Make ahead: Up to 2 days, chilled.

Note:

Troy MacLarty,

Bollywood Theater, Portland, Oregon,

May 2014