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Cucumber Raita starts by lightly salting grated cucumber and draining it before the cucumber is mixed into yogurt.

The half-hour draining step is important because it removes excess water that would otherwise thin the finished raita. The cucumber is squeezed again before it reaches the yogurt.

Once mixed, the raita is finished with a pinch of cayenne and fresh cilantro. The result stays cool and spoonable rather than watery.

Ingredients

• 1/4 teaspoon salt, for the cucumber
• 1/2 cucumber, grated
• 1 1/2 cups plain yogurt
• 1/4 teaspoon salt, for the mixture, optional
• Pinch of cayenne pepper, for garnish
• 1 sprig fresh cilantro leaves, for garnish

Method

Lightly salt the grated cucumber and leave it in a sieve to drain for 30 minutes. Squeeze out the excess water. Combine the drained cucumber with the yogurt and optional additional salt. Sprinkle with cayenne, garnish with cilantro, and serve. Makes 1 3/4 cups.