Any quality yogurt will do for this recipe, but if you like rich, creamy yogurt, try using the Greek variety; it is the best for the money.

Yield: about 2 cups

Ingredients

• 1/2 cucumber, peeled and thinly ­sliced
• 1 cup plain ­yogurt
• 2 tablespoons chopped ­cilantro
• 1/2 teaspoon ­salt
• White pepper, to ­taste

Instructions

Mix all the ingredients in a serving bowl, chill, and serve cool. The raita can be stored for up to 24 hours in the refrigerator, in a covered glass or ceramic ­container.

Other Sauces & Marinades

Arugula Sauce
Bordelaise Sauce
Cucumber Yogurt Sauce
Homemade Crème Fraîche
Parsley Tarragon Sauce
Tomato and Onion Raita
Tomato Sauce

Tips

Key Indian Ingredients and Terms
Sambals