Raita (Indian Yogurt Salad)

Name: Raita (Indian Yogurt Salad)
Yield: 1 servings
Ingredients: 1 cucumber, peeled, seeded, and finely chopped; 1 cup plain yogurt; 1 tablespoon finely chopped mint; ¼ teaspoon ground cumin; ¼ teaspoon salt; (1 jalapeño or serrano pepper, seeded and diced)

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Cuisine :
Course : Dinner

About 1 ¾ cups Serve this cooling condiment alongside spicy meats, fish, poultry, or vegetarian entrées. For a change, substitute ¾ cup peeled, shredded daikon radish for the cucumber (or use a combination).

Ingredients

Servings:

½× 1× 1½× 2× 3×

(1 serving) Units:

As Written US Metric

1 cucumber, peeled, seeded, and finely chopped
1 cup plain yogurt
1 tablespoon finely chopped mint
¼ teaspoon ground cumin
¼ teaspoon salt
(1 jalapeño or serrano pepper, seeded and diced)

Let's Prepare

Collect

Gather these ingredients — no prep needed yet.

1 cucumber, peeled, seeded, and finely chopped
1 cup plain yogurt
1 tablespoon finely chopped mint
¼ teaspoon ground cumin
¼ teaspoon salt
(1 jalapeño or serrano pepper, seeded and diced)

Let's Cook

Step 1.

Stir together in a small bowl: 1 cucumber, peeled, seeded, and finely chopped; 1 cup plain yogurt; 1 tablespoon finely chopped mint; ¼ teaspoon ground cumin; ¼ teaspoon salt; (1 jalapeño or serrano pepper, seeded and diced)
Step 2.

Raita is best served fresh, but it can be prepared ahead and refrigerated, covered, for up to 1 day.