Raita (Indian Cucumber-Yogurt Salad)
A mixture of cooling yogurt, shredded cucumbers, and strips of tomato, raita is served with hot Indian curries, but goes well with summer grills.
2 cucumbers, halved lengthwise with seeds removed
Salt and black pepper, to taste
2 medium tomatoes, peeled, seeded, and cut into strips
2 tablespoons chopped fresh parsley
1/2 onion, very finely chopped
1 green chili pepper, cored, seeded, and finely chopped
1 clove garlic, crushed
1/4 teaspoon cayenne pepper
2 cups plain low-fat yogurt
1. Use a coarse grater to grate the cucumbers.
2. In a colander set over a bowl, layer them with salt; set aside for 20 minutes.
3. Squeeze the cucumbers in your hands to remove as much liquid as possible.
4. Transfer them to a bowl.
5. Add the tomatoes, parsley, onion, chili pepper, garlic, cayenne pepper, and black pepper.
6. Stir well.
7. Add the yogurt several spoonfuls at a time, stirring until the vegetables are coated all over.