Yogurt raita (cucumber and mint raita)

Yield: 1 Servings

Measure Ingredient
1 pint Natural yogurt (I use plain Dannon or Colombo)
5 In piece cucumber; peeled and coarsely grated
2 tablespoons Finely chopped fresh mint
½ teaspoon Ground; roasted cumin seeds
¼ teaspoon Cayenne pepper
1 teaspoon Salt
Fresh ground black pepper

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

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