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.
This recipe goes with Crisp Chile-Lime Okra
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- Calories: 25
- Calories from fat: 40%
- Protein: 1.2g
- Fat: 1.1g
- Saturated fat: 0.7g
- Carbohydrate: 2.7g
- Fiber: 0.0g
- Sodium: 143mg
- Cholesterol: 4.3mg
- 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
- 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.
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