This is a cool cucumber, yogurt and mint salad to temper spicy Indian foods.
2 English cucumbers, seeded and chopped fine*
1 1/2 to 2 cups plain yogurt**
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon paprika
pinch of sugar
pinch of cayenne pepper
3 tablespoons fresh mint, chopped
Place yogurt in a fine mesh strainer over a bowl and let drain for about 1 hr. in the refrigerator. Discard liquid from the bowl.
Mix with the rest of the ingredients and stir well to combine. Cover and refrigerate for 1 hr. to cool and blend. Stir well and serve.
*Peel cucumbers and cut lengthwise in half, and lengthwise in half again. Remove the seeds by sliding a sharp knife down the edge with the seeds.
**if you can find plain Greek yogurt, you can omit draining it. Greek yogurt is much thicker than regular plain yogurt.