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1. 1
   Wrap 1 large English hothouse cucumber, unpeeled, halved lengthwise, seeded, and coarsely grated, in kitchen towel and squeeze over bowl (or the sink) with all your might to extract excess liquid; discard liquid.
2. 2
   Whisk 2 cups plain whole-milk yogurt, ¼ cup (packed) chopped fresh mint, 1 tsp. ground cumin, and ¼ tsp. cayenne pepper in medium bowl to blend. Add grated cucumber and toss to coat. Season raita to taste with kosher salt and freshly ground black pepper. Cover and refrigerate at least 2 hours.
3. 3
   Sprinkle raita with pinch of cayenne pepper and torn mint leaves and serve. Do Ahead: Raita be prepared 1 day ahead. Keep refrigerated. Editor’s note: This raita recipe was first printed in the August 2004 issue of ‘Bon Appétit’ as ‘Cucumber-Mint Raita,’ and appeared on Epicurious.com that same month. Head this way for more of our best recipes with yogurt →