A Taste of India: How to Make Indian Raita (Cucumber Yoghurt Salad)
published by Arri London PhD on Jul 1, 2009
Try a taste of India with Raita, a delicious cucumber yoghurt salad. This refreshing side dish tastes especially good with tandoori chicken or any grilled meaat. Serve Raita as a dip with pita chips at the next potluck with other chutneys.
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Note: Indian Raita (Cucumber Yoghurt Salad) can be thinned with a little iced water to serve as a summer cold soup.
Ingredients
- 1 large cucumber (seedless of a preference)
- handful of fresh mint leaves
- 1 or more cloves garlic, peeled and minced
- 1 pint/2 c/500 ml plain thick yoghurt
- salt and white pepper
Method
- Peel the cucumber if the skin is thick or waxed. Remove seeds if necessary. Chop into tiny dice. Place in a large bowl.
- Chop most of the fresh mint leaves; set a few pretty whole leaves aside for garnish. Add to the diced cucumber, along with the minced garlic. Stir in the plain yoghurt. Season the Raita with salt and white pepper. Cover and chill until serving time. Stir thoroughly before serving. Garnish with the remaining mint leaves.
A beautiful bowl of Indian Raita
Image via Wikipedia
Visit India for the best Raita!
# 1 by NMchilehead
January 25th, 2010 at 8:01 pm #
Deeelish! Raita is perfect with our curries. Thanks!