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Double Cucumber Raita (Spiced Yogurt)

Total Time
15 mins

Troy MacLarty, of Bollywood Theater in Portland, Oregon, serves this creamy raita with fried okra, but it's a delicious accompaniment to nearly any Indian meal. To approximate the milder flavor of yogurt in India, he drains yogurt overnight and blends in a bit of milk, but for a quick version, use 1/2 cup Greek yogurt, which is naturally thicker, and don't drain it.


su-Double Cucumber Raita (Spiced Yogurt)

 2/3 cup plain whole-milk yogurt if draining overnight or 1/2 cup plain whole-milk Greek yogurt if not draining
 5 ounces English cucumber (about 1/3 of a cucumber)
  About 1/2 tsp. kosher salt
 2 tablespoons finely chopped cilantro
 1 to 3 tsp. lime juice
 2 to 4 tbsp. whole milk or water
Step 1

If draining yogurt, line a strainer with cheesecloth, set over a bowl, and add yogurt. Cover and chill overnight to drain.

Step 2

Cut cucumber in half lengthwise and seed. Peel one half, cut into chunks, and purée in a blender. Finely shred remaining cucumber with a box grater or mandoline and squeeze dry with your hands.

Step 3

In a bowl, stir together yogurt, all of cucumber, 1/2 tsp. salt, the cilantro, and 1 tsp. lime juice. Add milk or water to thin the texture so it's like loose yogurt. Season to taste with more salt or lime juice if you like.

Step 4

Make ahead: Up to 2 days, chilled.

Nutrition Facts

Amount Per Serving
Calories 25Calories from Fat 40
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.7g4%
Cholesterol 4.3mg2%
Sodium 143mg6%
Total Carbohydrate 2.7g1%

Dietary Fiber 0.0g0%
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.