CUCUMBER RAITHA

Yield: 1 cup

Ingredient Amount

Yogurt, whole milk, drained 6 oz.

Cucumbers, seeded, small dice 1/2 cup.

Cilantro, rough chop t.t.

Method

1. Wrap the yogurt in cheesecloth and drain overnight in the refrigerator.

2. The day of service add the small dice cucumbers and the salt. Raitha is a cooling agent for very hot Indian food.

Note – Add yogurt to cucumbers gradually so that you end with a chunky consistency and not a soup.