While we love this traditional yogurt-based condiment as a cooling accompaniment to an array of Indian mains, like this Murgh Makhanwala (Butter Chicken), we think it works equally well spooned over an omelette at the brunch table.
While we love this traditional yogurt-based condiment with an array of Indian mains, we think it works equally well spooned over an omelette at the brunch table.
Yield: makes About 1 1/2 cups
1 hour, 20 minutes
1⁄2 English cucumber (about 6 oz.), seeded and grated
1⁄2 medium tomato, seeded and finely chopped
1 1⁄2 tsp. kosher salt
1 cup plain yogurt
1 1⁄2 tbsp. roughly chopped fresh mint leaves
1 tsp. fresh lemon juice
1⁄2 tsp. ground coriander
1⁄4 tsp. ground cumin
1⁄2 medium carrot, finely grated
Toss cucumbers, tomatoes, and salt in a colander and let sit for 10 minutes. Press cucumbers and tomatoes to drain well and then transfer to a medium bowl along with yogurt, mint, lemon juice, coriander, cumin, and carrots; toss to combine. Cover with plastic wrap and let sit at room temperature for 1 hour. Chill.