Yogurt-based raita is commonly served as a cooling counterpart to spicy Indian fare.
- Yield: Makes 2 cups
Source: Martha Stewart Weddings, Winter 2003
- 2 cups plain yogurt, preferably Greek-style
- 2 garlic cloves, peeled and minced
- 1 medium cucumber
- Coarse salt, preferably sea salt
- 4 teaspoons chopped fresh mint
- 3/4 teaspoon olive oil
Combine yogurt and garlic in a medium nonreactive bowl. Peel cucumbers; grate on the large holes of a box grater into bowl. Season with salt; stir in mint and oil. Cover with plastic wrap; refrigerate until well chilled, at least 1 hour.