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

Yield: Serves 6 (makes 3/4 cup) (serving size: 2 tbsp.)
Total:
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Recipe Time

Total: 15 Minutes

Nutritional Information

Amount per serving
  • 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

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. 1. If draining yogurt, line a strainer with cheesecloth, set over a bowl, and add yogurt. Cover and chill overnight to drain.
  2. 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. 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.
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