This cooling condiment, prepared by health and fitness specialist June Lay, is traditionally served with spicy Indian foods.
- Yield: Makes 2 cups
Source: Martha Stewart Living Television
- 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.