Raita (Indian Yogurt and Cucumber Condiment)

A cool, creamy side is a must with spicy Indian food. Whole-milk yogurt soothes the palate and stands up to the spicier dishes. Make this within an hour of serving: It will become watery if it stands too long.

Yield: 8 servings (serving size: 1/3 cup)

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

Preparation

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.

Nutritional Information

Calories:

49 (37% from fat)

Fat:

2g (sat 1.3g,mono 0.6g,poly 0.1g)

Protein:

2.7g

Carbohydrate:

5.3g

Fiber:

0.7g

Cholesterol:

8mg

Iron:

0.3mg

Sodium:

88mg

Calcium:

86mg