cucumber raita

Cucumber Raita

Most people consume raita as a side dish in Indian cuisine, but I find it to be super-refreshing and not too heavy to serve solo on hot summer days -- in fact, I sometimes have a small bowl for breakfast on hot summer mornings!

Ingredients
2/3 firm English cucumber, grated with skin on
1/4 t salt
~1 C whole milk Greek yoghurt
large bunch of fresh mint, finely chopped
1 clove minced garlic
pinch of turmeric
water, to taste

Directions
1. Put the cucumber in a sieve over a bowl and sprinkle the salt on. Let it sweat for 30 minutes or so (in the refrigerator if it's too hot outside). Then squeeze the cucumber dry.
2. Mix in the rest of the ingredients with the yoghurt.
3. Add water, to thin it a bit, 1/2 cup or maybe a bit less, depending on how thick you prefer it.