Yogurt raita (cucumber and mint raita)
1 Servings
Ingredients
| Quantity | 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 | ||
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