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