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Cucumber and Mint Raita yougurt Indian recipe  
Cucumber-Mint Raita
Indian Recipe
In Indian cuisine, raita is served as a cooling accompaniment to fiery curries and other spicy dishes.
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Ingredients
Serves 6
2 1/2 cups plain yogurt*
1 4-inch piece Enghish cucumber, chopped**
2 tablespoons chopped fresh mint
1/4+ teaspoon Kashmiri chili powder***
1/2 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
~ sprigs fresh mint or cilantro for decoration

*Look for preservative-free yogurt, which has a milder, more mellow flavor.

** English cucumbers are not bitter like other varieties in supermarkets. If you cannot find the English type, be sure to peel away the bitter cucumber skin before chopping.

*** Available from online vendors or your local Indian grocery store. Indians love this blend for its mildness, and use it for coloring dishes. If Kashmiri chili is not available, substitute ground cayenne.
 
 
Directions 
 

1. Place the yogurt into a medium mixing bowl and whisk until creamy.

2. Add the cucumber, mint, chili powder, cumin, salt, and pepper, and mix well.

3. Place in a decorative serving bowl and sprinkle some chili powder in the center of the raita. Use a knife to spread the powder outward in an informal design.

4. Decorate with fresh mint or cilantro and serve.

NOTE: Make the raita several hours before serving and let the flavors meld before serving.

 

  

Preparation time: 5 minutes.

A Barbara Adams Beyond Wonderful recipe
with Home Chef India, Leela Manilal.

 


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