Cucumber Raita

Original recipe by: Leslie Brenner

This cucumber raita is the perfect thing to serve with butter chicken, or any Indian curry. The recipe 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, c…