Categories: Dips & sauces, February2012, Inidan

Ingredients

• 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
• 2 cups plain whole-milk yogurt
• 1/4 cup (packed) chopped fresh mint
• 1 teaspoon ground cumin
• 1/4 teaspoon plus pinch of cayenne pepper

Directions

1. Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.

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