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Bon Appétit

Cool Cucumber Raita

By Maria Helm Sinskey

4.3

(7)

Indian raita in a bowl with fresh herb garnish.

If you don't have time to drain regular yogurt, buy thick, Greek-style yogurt, available at many supermarkets and at specialty foods stores.

Recipe information

  • Yield

    6 servings

Ingredients

2 cups plain whole-milk yogurt
1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated
1 teaspoon coarse kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 teaspoons finely chopped fresh mint

Preparation

  1. Step 1

    Line strainer with cheesecloth and place over bowl. Add yogurt; cover and refrigerate at least 2 hours and up to 1 day.

    Step 2

    Combine drained yogurt and grated cucumber in small bowl. Add coarse salt, chopped cilantro, and chopped mint; mix well. Cover cucumber raita and chill at least 30 minutes and up to 2 hours.

TagsSauceIndianSouth AsianAsianYogurtDairyCucumberVegetableCilantroHerbs & SpicesMintSideNut FreeGluten FreeVegetarianEasyNo-CookBon Appétit
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