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.

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