Cucumber Raita

  • Servings: MAKES ABOUT 3 1/2 CUPS

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  • 2 small garlic cloves, minced
  • Salt
  • 2 cups plain whole-milk yogurt
  • 1/2 cup sour cream
  • 1 medium cucumber—peeled, halved, seeded and chopped
  • 1 tomato, seeded and chopped
  • 1/4 cup chopped mint leaves
  • 1/2 teaspoon cumin seeds, lightly toasted and chopped
  • Freshly ground pepper

How to make this recipe

  1. On a cutting board, use the side of a large knife to mash the garlic with a large pinch of salt to a paste. In a medium bowl, mix the garlic paste with the yogurt, sour cream, cucumber, tomato, mint and toasted cumin. Season with salt and pepper and serve.

Contributed By Published June 2002

496156 recipes/cucumber-raita 2013-12-06T23:23:01+00:00 Steven Raichlen spring|summer|barbecue-cookout|fathers-day|graduation-party|asian|indian|sauces-and-condiments|20-for-a-crowd|fast|healthy|make-ahead|no-cook|weeknight-dinner june-2002,cucumber raita,indian food,steven raichlen,yogurt sauce,condiment recipe,cucumber and yogurt recipes,cucumber-raita 496156

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