Sunday, January 9, 2011

Indian Raita (Cucumber Sauce or Dip)

This is great with curry and as a dip for naan (Indian flatbread). This recipe was  from King Arthur flour company recipes.


2 cups whole-milk yogurt, drained in a yogurt cheesemaker or cheesecloth for several hours
1 tsp salt
1 1/2 cups finely diced or grated, peeled, seeded cucumbers (about 2 medium cucumbers)
1 clove garlic, peeled and minced
1/2 tsp cumin
2 Tbsp minced fresh mint and/or cilantro, plus extra for garnish
2-3 tsp minced hot chilies or chili paste, or 1/4 tsp cayenne pepper (all optional)

Place the minced or grated cucumbers in a strainer, and sprinkle with the salt. Let cucumbers drain for several hours, stirring occasionally. Discard the liquid.  Mix the cucumbers with the drained yogurt and the remaining ingredients. Refrigerate, covered, for a few hours, for the flavors to meld. Garnish with fresh mint or cilantro.  Yields about 3 cups.

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