Raita (Indian Yogurt Salad)
10m prep 0s cook 10m ready
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).
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.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.