Cucumber Raita

For summer, an easy Indian dish I love to make is a Cucumber Raita.  Raitas are meant to be served as a complement to spicy dishes, but it's also a great way to add Indian flair to summer meals . . . and a great way to use some of the cucumbers from your garden.  You can eat raita as a side dish if it's thicker and chunkier, mix it into a spicy curry on your plate, or use it as a dip with naan or pita bread.

I prefer this recipe because it uses cilantro instead of mint;  but that's purely a matter of preference.  Many raitas include only mint, while some have mint and cilantro.  Feel free to be creative with the recipe and adjust it to your own taste!

Cucumber Raita

1 large (or 2 small) cucumber, peeled and seeded
8 oz. of plain yogurt (or Greek yogurt for more protein)
1/2 to 2/3 cup fresh cilantro leaves, coarsely chopped
1/4 tsp. ground coriander
1/4 tsp. ground cumin
salt and cayenne pepper to taste

Chop or shred cucumber.  (If you shred the cucumber, shred it into a colander and let the liquid drain off for 20-30 min. so your raita isn't too runny.)  In a medium bowl, mix together yogurt and spices.  Stir in cilantro and cucumber. Garnish with cilantro and chill for 1/2 hour before serving.

Enjoy!