Recipe: Cucumber Mint Raita
Whenever I go out to eat at an Indian restaurant, I make sure the meal includes plenty of raita on the side. Raita is a yogurt-based condiment that can help douse the fire if a dish is just a little to hot and spicy. In much the same way that sour cream or crema fresca is served with chili-infused Mexican food, the casein in the yogurt absorbs capsaicin, the compound that gives chili its heat. Raita can be used as a sauce or a dip. This raita is made with cucumber and mint because I have plenty of mint growing around the yard and cucumbers are plentiful at the farmers market. You could easily use cilantro instead of the mint, or carrots or papaya in place of the cucumbers.
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