AVOCADO, CUCUMBER AND TOMATO RAITA (Indian yogurt sauce, 6 cups)

3 cups plain whole milk yogurt

2 tablespoons minced fresh coriander

1 teaspoon ground roasted coriander seeds

1 teaspoon ground roasted cumin seeds

¼ teaspoon black pepper

¼ teaspoon red pepper flakes

kosher salt to taste

2 medium-size (¾ pound) cucumbers, peeled, seeded and diced into ½ inch cubes

1 large (½ pound) tomato, halved, seeded and diced into ½ inch cubes

1 small avocado, peeled, pitted, diced into ½ inch cubes and sprinkled with 1 teaspoon lemon juice

sweet or hot paprika

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1. Place the yogurt in a medium-size bowl. Add fresh coriander, coriander spice, cumin, black pepper and red pepper and mix until smoothly blended.  Stir in salt to taste and refrigerate.

2. Just before serving, fold in cucumbers, tomatoes and avocado, stirring until just blended. Sprinkle with paprika and serve.

3. The raita may be made a day ahead and kept, covered, in the refrigerator.

 

from Julie Sahni, Moghul Microwave