home > 2006 > June > 17

Yogurt Raita

We make a quick Indian-inspired yogurt sauce to complement a spicy meal. Plain yogurt and cucumber is infused with cumin and herbs and refrigerated to meld the flavors.

Servings and Times

Serves: 4

Preparation Time: 5 minutes

Inactive Time: 30 minutes

Cooking Time: 0 minutes

Tools and Appliances

Links Provided By

Ingredients

1 cup plain, lowfat, organic yogurt
¼ large English cucumber
¼ teaspoon coarse salt
¼ teaspoon ground cumin
3 leaves fresh mint
1 tablespoon fresh cilantro

We start by putting the yogurt into a medium bowl. We grate the piece of cucumber, still with the skin and small seeds (it is “seedless”), onto a piece of wax paper with the box grater. We add the 6 tablespoons of grated cucumber to the yogurt. We also stir in the salt, cumin, mint and cilantro.

We cover the bowl with plastic wrap and refrigerate for a half an hour to allow the flavors to meld.

Send us feedback on this recipe

Search Google for other Yogurt Raita recipes

Find cookbooks fromAmazon.com: Dinner, Indian, Side, Vegetarian, Sauce