The perfect accompaniment to spicy Indian food is, of course, a raita. I've had tomato based raitas that were very similar to salsa, but my favorite is creamy with a yogurt base.
Raita is actually pretty easy to prepare. I use my food processor and dump onions, fresh herbs (cilantro, mint etc.) and spices (cumin, pepper), then serve with sea salt on top.
My most recent version contained:
1/2 red onion
1/4 C homegrown pineapple sage
1/8 tea ground black pepper
2/3- 3/4 C plain yogurt (I like Nancy's brand)
Served with coarse sea salt on top.
The pineapple sage added a sweet quality that perfectly balanced my standard dal curry.