Raita

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Name	Raita (yogurt sauce)
Origin	India
Type	Side dish
Cooks	Hongtu Huang, Kathy Diao, Yiping Tu
Notes	Suitable for vegetarians
Trivia	Refreshing side dish, particularly if you have spicy main dishes. Variations are easily made: for example, try leaving out the cucumber, or substitute a finely chopped aubergine or two finely chopped apples for the cucumber.

Ingredients (serves 4-6)

300 ml natural yogurt
150 ml water
225 g cucumber, peeled and finely chopped or sliced
1 onion, finely chopped
0.5 tsp salt
0.5 tsp mint sauce
some fresh mint leaves

Preparation

Mix the yogurt and water, then add the cucumber (chopped or sliced) and other ingredients, except the mint leaves, and mix well.
If desired, use a blender to make a smooth mixture. You can also leave it as-is for a bit more "bite".
Serve garnished with some fresh mint leaves (chopped, but not too finely).

Tip: the taste is even better if you prepare this dish a day in advance. Keep it in a fridge and serve cool.


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