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Cucumber raita with mint and coriander

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Ingredients for 2 servings:

  • 200 g yogurt, preferably 10% fat
  • ½ cucumber(s)
  • 1 tbsp peppermint, finely chopped
  • 1 tbsp coriander, finely chopped OR:
  • ½ tsp coriander paste
  • ¼ tsp cumin
  • Salt
  • Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Refreshing fire extinguisher for spicy Indian dishes

Peel the cucumber, halve it, remove the seeds, and cut it into very fine strips. Finely grind or crush the cumin seeds. Mix the yogurt with the cucumber strips, peppermint, and coriander leaves or paste. Add the cumin and season with salt and pepper. Let it sit in the refrigerator for at least 1 hour. This raita tastes wonderful with spicy Indian curries, naan, chapati, and/or dhal.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cucumber raita with mint and coriander