Cucumber Raita
This cucumber raita is the perfect thing to serve with butter chicken, or any Indian curry. The recipe (which was included in a July 2020 story about cucumber salads) is very basic and forgiving — tweak to your heart’s (and palate’s) delight, adding less or more cumin, omitting the sugar (as I often do) or adding more lemon juice as you see fit. I use whole milk yogurt, but low-fat will work fine as well. The cumin is best if you toast seeds (in a small pan over medium heat until fragrant) then grind them in a spice grinder or mortar, but pre-ground works fine too.
Makes about 1 1/4 cup.
Ingredients
1 cucumber, peeled
1 cup whole milk yogurt
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
Cilantro leaves for garnish (optional)
Instructions
1. Grate the cucumber on the medium holes of a box grater. Use your hands to squeeze out as much of the water as possible, and place in a medium mixing bowl.
2. Add the yogurt, cumin, salt, sugar and lemon juice and stir to combine. Adjust seasoning, garnish with cilantro leaves (if desired) and serve.