Yogurt raita (cucumber and mint raita)

1 Servings

Ingredients

QuantityIngredient
1pintNatural yogurt (I use plain Dannon or Colombo)
5In piece cucumber; peeled and coarsely grated
2tablespoonsFinely chopped fresh mint
½teaspoonGround; roasted cumin seeds
¼teaspoonCayenne pepper
1teaspoonSalt
Fresh ground black pepper

Directions

Put yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all other ingredients and mix. Cover and refrigerate until ready to eat.

Note: This is served alongside Indian dishes to cool the palate from the spiciness of the dish. The recipe is from Madhur Jaffrey's "Indian Cooking."

Posted to EAT-L Digest by Tania Hewes <taniah@...> on