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Raita (Indian Yogurt and Cucumber Condiment)

Photography: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: 1/3 cup)
This cool, creamy condiment is a must with spicy Indian recipes. Whole-milk yogurt soothes the palate and stands up to the spicier dishes.

Ingredients

  • 1 English cucumber, coarsely shredded (about 2 cups)
  • 1 teaspoon kosher salt
  • 2 cups whole-milk yogurt
  • 1/2 cup finely chopped red onion
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon freshly ground black pepper
  • Dash of ground nutmeg
  • Dash of ground cinnamon
  • Dash of ground cardamom

Nutrition Information

  • calories 49
  • caloriesfromfat 37 %
  • fat 2 g
  • satfat 1.3 g
  • monofat 0.6 g
  • polyfat 0.1 g
  • protein 2.7 g
  • carbohydrate 5.3 g
  • fiber 0.7 g
  • cholesterol 8 mg
  • iron 0.3 mg
  • sodium 88 mg
  • calcium 86 mg

How to Make It

  1. Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.