Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
A cool, creamy side is a must with spicy Indian food. Whole-milk yogurt soothes the palate and stands up to the spicier dishes. Make this within an hour of serving: It will become watery if it stands too long.
Ingredients[]
- 1 English cucumber, coarsely shredded (about 2 cups)
- 1 teaspoon kosher salt
- 2 cups whole-milk yogurt
- 1/2 cup finely chopped red onion
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
- Dash of ground nutmeg
- Dash of ground cinnamon
- Dash of ground cardamom
Directions[]
- Place cucumber in a colander, and sprinkle with salt.
- Toss well; drain 30 minutes.
- Rinse with cold water; drain.
- Place cucumber on several layers of paper towels; cover with additional paper towels.
- Let stand 5 minutes, pressing down occasionally.
- Combine, cucumber, yogurt, and remaining ingredients.
Yield: 8 servings (serving size: 1/3 cup)