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.

Recipe by Sunset May 2014


Recipe Summary test

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


Ingredient Checklist


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

  • 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.

  • 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.


Bollywood Theater, Portland, Oregon

Nutrition Facts

25 calories; calories from fat 40%; protein 1.2g; fat 1.1g; saturated fat 0.7g; carbohydrates 2.7g; sodium 143mg; cholesterol 4.3mg.