«
»

Cucumber Raita with Mint

RaitaThis refreshing Indian yogurt salad is the perfect accompaniment for spicier dishes (like Grilled Tandoori Chicken). Use it as a sauce for your chicken or dip your naan in it!

This recipe is part of the EQ at the Party Source dinner, A Do-Ahead Indian Dinner Party from the Grill.



Serves 8 | Prep time: 10 minutes | Chill time: Several hours-overnight

Cookware/Chef’s Tools Needed

  • measuring cup
  • measuring spoons
  • medium bowl
  • cutting board
  • sharp, non-serrated kitchen knife
  • grater
  • peeler

Ingredients
Ingredients available at the Party Source are listed in parentheses.

  • 1 English cucumber, unpeeled, halved and seeded
  • 2 cups plain yogurt, not lowfat
  • ¼ cup, packed, fresh mint
  • 1 teaspoon ground cumin (Spice Hunter – Aisle 2B)
  • ¼ teaspoon cayenne pepper, plus a bit more to taste (Spice Hunter – Aisle 2B)

Instructions

  • Coarsely grate cucumber; wrap in a towel and squeeze dry.
  • In a medium bowl whisk together the yogurt, mint, cumin and cayenne pepper.
  • Add cucumber; stir to coat.
  • Season with salt and pepper.
  • Cover and chill several hours to overnight.
  • Just before serving, sprinkle with a tiny amount of cayenne pepper.

Rate This Recipe: [ratings]

Tags: , ,

This entry was posted on Friday, June 1st, 2007 at 10:45 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Cucumber Raita with Mint”

  1. Staying cool with aubergine raita at Quick Indian Cooking Says:
    August 9th, 2007 at 12:05 pm

    [...] them. A ice-cold, savoury dish, raita is spiced yogurt with vegetables and even eggs. You can have cucumber and mint raita, mixed vegetable raita, boondi raita and potato raita. It’s almost always served as a side [...]

Leave a Reply