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!
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
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 firstname.lastname@example.org or at http://lilbunnyrabbitz.wordpress.com and on twitter @kgraydonald