Raita

If anyone ever decides to award a prize for "simplest Indian dish ever," then it should go to raita. Good thing, too, because it's the best way to cool one's palate after those hot and spicy curries have blazed a trail down your throat. In fact, the yoghurt in raita or even a mango lassi is much more effective than water for this purpose - and somehow it tastes more refreshing, too. I made this for the Gastronati's Indian night. The recipe is from an Indian cooking class at the Real Canadian Superstore that I attended with Squeaky and Calimocho in November of 2006.

Raita

1 large tub of plain yoghurt (I like the red-and-white Astro Balkan Style with the cow picture)
one whole cucumber with skin
salt to taste
roasted and ground cumin seeds
dried mint

Stir the yogurt into a smooth paste in a large bowl. Grate the cucumber into the bowl. Add the salt. Stir well and serve cold. Sprinkle cumin and mint on top before serving, as much as you want!