Active Time
10 MIN
Total Time
25 MIN
Yield
Serves : Makes about 1 1/4 cups

How to Make It

Step 1    

Place the cucumber and tomato in a fine strainer set over a bowl and sprinkle with 1/4 teaspoon of kosher salt. Let stand for 20 minutes.

Step 2    

Lightly press the cucumber-tomato mixture to release any excess liquid and transfer the mixture to a serving bowl; discard the liquid. Stir in the yogurt, sour cream, minced jalapeño, 2 tablespoons of chopped mint and the lemon juice and cumin. Season the raita with salt, garnish with chopped mint and serve.

Make Ahead

The raita can be refrigerated for up to 2 days.

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