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  • Kheera Raita
    Cucumber Yogurt

    YIELD: 2 CUPS / 470 ML
    TOOLS: You’ll need a large, deep mixing bowl and a whisk.
    VEGANIZE IT! It’s hard to replicate the taste of dairy yogurt, but you can substitute plain, unsweetened soy or coconut yogurt. Just add the juice of a ½ lemon for tartness.

    Growing up, we always required yogurt on the side of our meal to help cool the fieriness of the curries on our plate. A good raita takes yogurt one step further with spices and chopped or grated veggies. My kids take turns deciding what to put in their yogurt. Try everything from grated cucumber to carrots, zucchini, or even boiled potato.

    • 2 cups /470 mL plain, unsweetened yogurt
    • 1 tablespoon milk or water, plus more as needed
    • 1 small cucumber, peeled and grated
    • 1 teaspoon roasted cumin, ground
    • ¼ teaspoon kala namak (black salt)
    • ¼ teaspoon red chile powder or cayenne pepper
    • ¼ teaspoon ground black pepper
    • ¾ teaspoon salt

    1. In a large, deep mixing bowl, combine the yogurt and milk and whisk until smooth. I find store-bought yogurt to be too thick, and like to add water or milk to thin it out a bit, so feel free to use more than the 1 tablespoon if you like. If you are using homemade yogurt, there is no need to do this; Indians prefer thinner, tangier, homemade yogurt.

    2. Add the remaining ingredients to the bowl and whisk again until well blended. Some like to squeeze the moisture out of the cucumber before adding it, but I prefer the extra moisture.

    3. Transfer to a serving bowl and use immediately or transfer to an airtight container and store in the refrigerator for up to 3 days. To make this restaurant-style, add 1 teaspoon of Pudina ki Chutney.

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

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