Cool cucumber adds crunch and texture to this classic Indian yogurt dip, brightened by lime and cilantro. Serve it as a condiment alongside spicy foods like curry or jerk chicken.
Yield: 1 1/2 cups
cucumber, grated on the large holes of a box grater
tsp kosher salt, plus more
cup plain whole milk yogurt (not Greek)
tbsp finely chopped cilantro
Finely grated zest and juice of 1 lime
Freshly ground pepper
Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.