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Raita

Ingredients:

• 1 cup whole milk plain Greek yogurt
• 1/2 cup finely chopped, seeded cucumber
• 1 tablespoon finely minced red onion
• 1 tablespoon finely minced cilantro leaves
• 2 teaspoons finely minced fresh mint leaves
• 1 teaspoon finely minced seeded serrano or jalapeno pepper
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground cumin

Directions:

Combine all ingredients in a mixing bowl; stir until well blended. Serve immediately or cover and chill for up to one week. Yield: about 2 cups.

This deliciously tangy yogurt-based Indian condiment pairs perfectly with almost any traditional Indian dishes because the yogurt balances fiery flavors. You can also serve this sauce with naan or other flatbreads for dipping. We love whole milk yogurt, but you can substitute reduced-fat or fat-free if you prefer. Use dahi, Indian yogurt, if you can find it. Also increase, decrease, or omit the pepper to suit the flavor preferences of your crowd.