Cucumber and Radish Raita

• 2 cups plain low-fat yogurt (not fat-free)
• 3/4 pound cucumber (1 European or 4 Persian), peeled if waxed, seeded if necessary, and finely diced or shredded
• 4 to 6 radishes, finely diced
• 1 teaspoon cumin seeds, lightly toasted and ground
• 1/2 teaspoon coriander seeds, lightly toasted and ground
• Salt to taste
• 2 to 3 tablespoons finely chopped cilantro, to taste
• 1 to 2 serrano or bird chilies, finely chopped (optional)

1. Combine all the ingredients.
2. Taste and adjust salt and other seasonings.
3. Refrigerate until ready to serve.

yogurt, cucumber, radishes, cumin seeds, coriander seeds, salt, cilantro, serrano

Taken from cooking.nytimes.com/recipes/12606 (may not work)