Cucumber raita

This is a refreshingly cool and simple raita that goes well with any Indian meal. Salting cucumbers draws out the moisture so that the raita doesn't end up waterlogged. 

  

• 2 cups plain whole milk yogurt 
• 1 large English cucumber, peeled and grated
• 1 teaspoon salt
• 1 tablespoon chopped mint leaves
• salt and pepper to taste

Place grated cucumber with salt in a colander.  Set the colander over a bowl to catch the drippings. Refrigerate for  2 - 3 hours.  Stir in drained cucumbers, and mint into the yogurt and season to taste with salt and  pepper. Serve with any Indian meal.

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