Packed with vegetables cooked or raw, cooling yogurt salads are a great addition to a spicy Indian dinner. With an abundance of thick and creamy Greek yogurts on the market (I prefer Fage) it is no longer necessary to strain some of the liquid out of the yogurt before using. However, if you are not satisfied with the thickness of your yogurt, place a couple of opened up coffee filters in a strainer and strain the yogurt overnight in the fridge.
Based on the recipe Cucumber and Yogurt Salad in Classic Indian Cooking by Julie Sahni.
2 medium English cucumbers, peeled, grated and well drained (salt and let sit in a strainer for 20 minutes, rinse well and then press against the strainer using a paper towel to remove as much liquid as possible)
1 medium tomato, halved with the seeds and liquid squeezed out then cut into thin strips.
1 green chili, seeded, membrane removed and minced (If you want a spicier dish keep some of the seeds)
2 cups plain Greek yogurt (full fat or non-fat to suit your taste)
½ t cumin seeds, toasted and ground
2 T minced cilantro or fresh mint
Salt to taste
If serving right away mix the cumin and cilantro into the yogurt and then add the vegetables and chili. Otherwise, you can combine the vegetables and the yogurt mixture in separate bowls until just before serving. Don’t forget to adjust the salt.