A Raita Yogurt Sauce

Raita is a nice cooling sauce for a spicy Indian curry based on plain yogurt. There are infinite varieties, many including cucumber which adds to the cooling effect. Here I marinate the chopped veggies in a bit of rice vinegar for sharpness (you could also use lime juice and a dash salt).

Serve with your favorite Indian curry.

1 Tbsp seasoned rice vinegar
about 3-5 inches English cucumber, seeded and finely diced
2-3 red radishes, finely diced
1 small green onion, finely diced
2 Tbsp finely diced orange pepper

1-1/3 cup plain yogurt
1 clove garlic, pressed through a garlic press - finely minced
dash cayenne pepper, or to taste

Mix the vinegar with the cucumber, radish, onion and pepper together in a bowl and allow to marinate 15 minutes. Drain.

Add the yogurt and mix well. Mix in the cayenne pepper and garlic.

Allow the raita to meld for at least 30 minutes in the refrigerator.

Makes 1-1/2 cup sauce, good for a typical Indian dinner for 4-6 persons.

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