One 1-inch piece fresh ginger, peeled and grated finely
1 1/2 teaspoons chaat masala
1 teaspoon sugar
3/4 teaspoon kala namak ; see note
1 cup coarsely grated unpeeled cucumber
1/4 cup chopped fresh cilantro leaves and tender stems
Directions
In a medium bowl, using a flexible rubber spatula, stir together yogurt, Thai green chili, ginger, chaat masala, sugar, and black salt. Fold in grated cucumber and cilantro. Serve right away or store in the refrigerator for 3 to 5 days.
