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Author Notes: Raita was one of the first things I made when I moved out of the house. 15 years ago I ate it with "Butter Tofu", a riff on butter chicken. Now I make it whenever we have Indian food and need a little salad. It seems to help my son appreciate the Indian flavours. The Chaat Masala is a spice mixture available at Indian grocery stores. It goes really well with fruits and salad, adding a nuanced, spicy sour note. —Shalini
Makes about 2 cups of raita
- 2 small cucumbers, Kirby or mini English ones
- A half teaspoons of Maldon sea salt
- 2 green onions, chopped
- 1/2 cup whole milk Balkan-style yogurt (you want the yogurt firm but not liquid-free)
- 2 or 3 small tomatoes (bigger than cherry but smaller than Roma)
- 1/2-1 teaspoons Chaat Masala spice mixture(see photograph)
- 1 drizzle of runny honey
- Cut off the tips of the cucumbers, and grate them, unpeeled, on the side of a box grater.
- Put the cucumber in a strainer over the sink and sprinkle the Maldon salt overtop. Leave this for half an hour.
- Finely chop the green onions and put them in a medium-sized bowl.
- Put your half a cup of yogurt in the bowl too, stir this up.
- Take your small tomatoes and cut them up finely, no need to get rid of seeds and juice. Put them in the bowl.
- Press the water as much as you can out of the cucumbers and add them to the yogurt mixture. Stir it up gently.
- Sprinkle in your Chaat Masala spice mix.
- Drizzle the honey over top and stir. Bring to the table.
- This recipe was entered in the contest for Your Best Spring Alliums
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