Cucumber Raita
Raita is an essential part of an Indian meal. With all of the fragrant spices and heat that typically perfuse Indian cooking, a cool yogurt raita helps to chill the palate in between bites. Raita acts as a sort of condiment or chutney, cast on the sideline to accompany the centerpiece of your meal. While just a spoonful or two gets put on the plate, a good raita is hard to forget. So if possible, don’t skip out on this when making Indian for dinner. It’s easy to make and well worth your time.
Cucumber Raita
Serves 6-8 as a condiment
-1 1/2 cups plain yogurt
-1 cucumber, peeled and sliced lengthwise, then seeded and minced
-1 small tomato, minced
-1 1/2 tsp. black mustard seed
-1/2 Tbsp. olive oil
-1 tsp. cumin seeds
-Scant 1/2 tsp. salt
-3-4 Tbsp. cilantro, minced (optional)
Mix all ingredients. Chill in refrigerator at least an hour before serving.
This sounds wonderfully refreshing!
Sounds delicious. Believe it or not, I’ve had this before. My friend Smita makes the BEST Indian food and she included this in the last Indian feast she prepared for me and a few others. It was just as I said….delicious!