Cucumber-Radish Raita

Raita is a simple yogurt-based sauce that can be served with almost any Indian meal. It makes a cooling condiment when a curry gets a little too spicy.

• 2 cups plain yogurt (I prefer the thicker Greek style such as Fage, Greek Gods, or Oikos)
• 1/2 to 1 whole medium cucumber, peeled, halved, seeded and grated
• 6 medium radishes, grated
• 1 handful cilantro leaves, chopped
• 1 teaspoon salt
• 1 tablespoon lemon juice

1. Put the yogurt in a bowl with plenty of extra room. Beat it thoroughly with a spoon or whisk (about 1 minute, until you see the texture thin out).
2. Add all of the remaining ingredients and mix.
3. If needed, add a tablespoon of water at a time until you have a thick but liquid, pourable sauce.
4. Taste and adjust seasonings; it may need more salt or lemon juice to make the flavor zing.