Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Raita for Southern Indian Chicken Curry Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 26, 2017 Print Rate It Share Share Tweet Pin Email Photo: Krause, Johansen Yield: 2 cups This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds. Ingredients 1 cucumber, peeled, halved lengthwise, and seeded 1 cup plain whole-milk yogurt (8 ounces), whisked until smooth ½ teaspoon coarse salt Chili powder, for sprinkling Directions Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible. Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder. Cook's Notes Refrigerate in an airtight container up to 1 day. Rate it Print