in India

Cucumber Rayta

updated

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Ingredients for 2 servings:

  • 1 cucumber(s)
  • ¼ tsp spice paste (ginger-garlic paste, see below)
  • 1 bunch parsley, flat, chopped
  • 1 tbsp peanuts, coarsely chopped
  • 2 cups of yogurt
  • ½ tsp mustard, hot
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Indian cucumber salad

Wash, trim, and coarsely grate the cucumber. Place the grated cucumber in a cloth and squeeze it well. Mix the yogurt, mustard, parsley, and ginger-garlic paste into a sauce and season with salt. Mix the grated cucumber with the sauce and let it sit in the refrigerator for about an hour. Sprinkle with the peanuts before serving. The yogurt in this salad instantly relieves the burning sensation in your mouth after eating spicy foods. Ginger-garlic paste: Finely purée equal amounts of ginger root and garlic cloves in a blender. Keeps in the refrigerator for about 2 weeks. Freezes well.

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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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