1 large English (seedless) cucumber, ends trimmed, grated on the largest holes of a box grater
Kosher salt (1-2 tsp)
2 cups nonfat plain yogurt (use lowfat or whole milk yogurt if you prefer)
2 scallions, white and green parts minced
Juice of 1 lime
1/4 tsp ground cumin
1/4 tsp ground coriander
Pinch each of: nutmeg, cinnamon, ground cardamom
Fresh black pepper, to taste
In a colander lined with cheesecloth or a coffee filter, sprinkle the grated cucumber with 1-2 teaspoons of kosher salt, and toss gently. Place the colander over a bowl, and let sit for 30 minutes. Then, rinse the cucumber in cold water to remove the excess salt.
Spread a clean dish towel on your counter, and overturn the colander on top of it. Pull up the ends of the dish towel, and, twisting it to tighten around the cucumber, squeeze as hard as you can to extract every bit of liquid. (You'll be surprised at how much comes out.)
Empty the cucumber into a large mixing bowl. Add the remaining ingredients, and stir well to combine. Cover the bowl with plastic wrap or transfer the raita into a container with a tight-fitting lid. Refrigerate for at least 1 hour, to allow the flavors to marry, or up to 6 hours. Stir again right before serving, and serve cold.