If you don't have time to drain regular yogurt, buy thick, Greek-style yogurt, available at many supermarkets and at specialty foods stores.
Recipe information
Yield
6 servings
Ingredients
2 cups plain whole-milk yogurt
1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated
1 teaspoon coarse kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 teaspoons finely chopped fresh mint
Preparation
Step 1
Line strainer with cheesecloth and place over bowl. Add yogurt; cover and refrigerate at least 2 hours and up to 1 day.
Step 2
Combine drained yogurt and grated cucumber in small bowl. Add coarse salt, chopped cilantro, and chopped mint; mix well. Cover cucumber raita and chill at least 30 minutes and up to 2 hours.
