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Cucumber Raita

Submitted by LyricFox

Ingredients

1 large Cucumber, peeled, seeded, finely chopped
Salt
2 C Plain yogurt (low fat or no fat)
1 small Red onion, finely diced *
1 teaspoon Minced garlic
2 tablespoons Lemon juice (concentrate is fine, otherwise, juice of 1 lemon)
½ teaspoon Salt
1/8 teaspoon Cayenne pepper
¼ C Cilantro, chopped
1 tablespoon Mint, dried

Directions

In a colander, place cucumber and add salt. Stir well. Allow to drain in sink for 15-20 minutes.

Meanwhile, in a medium bowl, add yogurt, diced onion, minced garlic and stir well. Add lemon juice, salt, Cayenne pepper, cilantro and mint. Stir until well combined.

Rinse salted cucumber well and then drain on paper towels. Add cucumber to yogurt mixture and stir in.

Cover and refrigerate.

This dish is best made several hours in advance. Can be stored in refrigerator for three days. Stir well before serving so separated liquid is reincorporated. Serve with pita bread wedges.

* If raita is to be served over multiple days, keep in mind the red onion will make the dish hotter as time goes on. If you prefer, you can dice the onion and sprinkle it on each serving separately to control the amount of heat.