Raita is usually made with yogurt, mint and cucumber, all ingredients that are cooling to the body. Raita is often served cold as part of a festive Indian meal to help cut the heat in spicy dishes. The cucumber in this salad can be replaced with shredded carrots & raisins, chopped & blanched spinach, or a salsa of diced onions, tomatoes & green chilies. Unlike a salad which is eaten as a first course, Raita is eaten along with the different courses of an Indian meal.
Ingredients
2 medium cucumbers, or 1 large English cucumber
½ cup Greek or hung yogurt
¼ tsp. sugar
¼ teaspoon salt
2 Tbsp. fresh mint, chopped
1 Tbsp. fresh dill, chopped
½ tsp. roasted panch phoron powder (Bengali five-spice)
2 medium cucumbers, or 1 large English cucumber
½ cup Greek or hung yogurt
¼ tsp. sugar
¼ teaspoon salt
2 Tbsp. fresh mint, chopped
1 Tbsp. fresh dill, chopped
½ tsp. roasted panch phoron powder (Bengali five-spice)
or garam masala powder
Directions
1. Peel cucumbers, slice in half lengthwise and scrape seeds off with a teaspoon if using seeded cucumbers.
2. Cut cucumbers lengthwise in half again and chop into bite-size pieces.
3. Whisk yogurt to remove any lumps and mix well with all ingredients.
4. Chill in refrigerator until ready to serve.
Directions
1. Peel cucumbers, slice in half lengthwise and scrape seeds off with a teaspoon if using seeded cucumbers.
2. Cut cucumbers lengthwise in half again and chop into bite-size pieces.
3. Whisk yogurt to remove any lumps and mix well with all ingredients.
4. Chill in refrigerator until ready to serve.
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