This cooling condiment, prepared by health and fitness specialist June Lay, is traditionally served with spicy Indian foods.
- 1 3/4 cups plain yogurt
- 1/2 medium cucumber, peeled and seeded
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- Sprig of fresh mint, coarsely chopped, plus more for garnish
Place yogurt in a medium-size mixing bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season the mixture with salt, cumin, and mint, stirring well. Chill the raita slightly. Garnish with chopped mint, and serve.
SourceMartha Stewart Living Television