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June's Raita

This cooling condiment, prepared by health and fitness specialist June Lay, is traditionally served with spicy Indian foods.

  • Yield: Makes 2 cups
June's Raita

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


  1. 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.

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