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Ingredients
- 2 cucumbers (Persian or pickling)
- 2 tomatoes (Suchitra uses roma tomatoes, but others can be used)
- 1 green chili (Thai or Jalapeño, according to taste)
- 1 cup yogurt
- salt to taste
- 1 pinch sugar
- 1/4 cup cilantro, roughly chopped
- 1/2 lemon, juiced
Instructions
- Step 1 Cut the tomatoes and cucumbers into a small diced cubes, roughly 1/4 inch.
- Step 2 Finely chop the chili. Alternatively, you can slice the chili in half and place large pieces directly in the riata which allows those who can’t handle a lot of spice to remove the chilis from the riata before eating (and the riata will still absorb a light spice before removed).
- Step 3 Wash and cut cilantro into small pieces, roughly the same size as the cucumber and tomato.
- Step 4 In a medium bowl, whisk the yogurt until smooth. This should take less than a minute.
- Step 5 Add the salt, sugar, chili, cilantro, tomatoes, and cucumbers. Add lemon juice to your taste. Mix well and serve cold or at room temperature.
