Editor’s note: for a description about the word ‘raita’ see here.  I had to look it up – this sounded so delicious I wanted to know more.

This recipe was given to me from a friend who lived in Canada for a few years before returning to her home in Eastern India.  She made this salad one night while teaching me how to make some great Indian food, and it has become a staple in our house, regardless of whether the rest of the meal is homemade or take-out!

 Ingredients:

2 small / 1 large English cucumbers, seeded and grated
1 small red onion, chopped finely
1 medium tomato, chopped
freshly ground black pepper
2 cups of thick, high fat plain yogurt*
3 tbsp freshly squeezed lemon juice
1 tsp ground cumin
chopped  fresh cilantro

Directions:

Mix first six ingredients together.  Top with cilantro immediately before serving.

*the Méditerranée yogurt by Liberté is the best yogurt for this salad.  If I can’t find it, I will buy a larger quantity of a lower fat yogurt and strain it in cheesecloth for a couple of hours prior to adding it to the salad.

** This is best if made day of use, but left to sit and mellow in the fridge for an hour or two.

Submitted by: Krista.   She can be reached by email at kgraydonald@gmail.com or at http://lilbunnyrabbitz.wordpress.com and on twitter @kgraydonald