RECIPE
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.Yield
8 servings (serving size: 1/3 cup)
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
Preparation
Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 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 the cucumber, yogurt, and remaining ingredients.
Nutritional Information
Calories:49 (37% from fat)
Fat:2g (sat 1.3g,mono 0.6g,poly 0.1g)
Protein:2.7g
Carbohydrate:5.3g
Fiber:0.7g
Cholesterol:8mg
Iron:0.3mg
Sodium:88mg
Calcium:86mg
Indian cooking@home
by cooking lover
