I’ve been on-break from the blogosphere as we’ve had a number of guests visit over the past 3 weeks. Thoroughly enjoyed every minute of it! Anyway, now I am back to write about what’s cooking at my home. I’ve prepared a number of cool, yogurt-based salads to contrast the heat and humidity of Florida’s weather. The Indian term for these salads is “raita” or “pachdi”. “Raita” is a mixture of fruits and/or vegetables with yogurt served as a complement to spicier rice and curry dishes. Cucumber “raita” is peeled, grated cucumbers ducked in a smooth, semi-sweet yogurt sauce with fresh herbs (cilantro, for example). Serve this as a side dish.
- 1 cucumber, peeled and grated (approximately 1/2 cup)
- 1/2 cup yogurt ( I used non-fat)
- 1 tablespoon finely chopped cilantro
- 1 small Thai hot green chilly, finely chopped
- 2 teaspoons granulated sugar
- salt to taste
Peel and grate the cucumber. Squeeze the water out of it by gently pressing the grated cucumber between the palms of your hands.
Mix the yogurt in a bowl to make it smooth. Add sugar, cilantro, green chilly and salt to it.
Add the cucumber to it. Mix well.
Garnish with cilantro. Keep in the refrigerator until ready to use.