Raita

The Washington Post, April 18, 2007

Cuisine: Indian
Course: Condiment
Features: Fast

Summary:

This condiment is used as a "coolant" and goes with almost any savory dish.

It can be refrigerated in an airtight container for up to 2 days.

Makes 2 cups

Ingredients:

10 ounces plain yogurt or soy yogurt
1 medium seedless cucumber, (unpeeled) and grated (use the large-holed side of the grater)
2 sprig mint, finely chopped
1 teaspoon cumin seeds, toasted and ground into powder
1/2 teaspoon salt, or more to taste

Directions:

Combine the ingredients in a medium bowl. Adjust seasoning to taste. Serve chilled.

Recipe Source:

From chef Nilesh Singhvi.

Tested by Kelly L. Johnson for The Washington Post.
E-mail the Food Section with recipe questions.

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Nutrition Facts
Serving size: Per tablespoon serving
Calories: 7
% Daily Values*
Total Fat: n/a	0
Saturated Fat: n/a	0
Cholesterol: 1mg	0
Sodium: 41mg	2
Total Carbohydrates: 1g	0
Dietary Fiber: n/a	0
Sugar: n/a
Protein: n/a

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat:	Less than	65g
Saturated Fat:	Less than	20g
Cholesterol:	Less than	300mg
Sodium:	Less than	2,400mg
Total Carbohydrates:		300g
Dietary Fiber:		25g

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