India Cucumber Raita
A simple side dish served alongside spicy meals, cucumber raita can be used to cool the tongue. It is made of yogurt, onion, and spices, and can also be served as a salad or dip.
Recipe Servings: 2–4
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 big cucumber, cut into small pieces
- 1 onion, finely chopped
- Salt, to taste
- 1–1½ cups (240–360 ml) plain yogurt
- 4–6 green chilies
- 1 Tbsp (15 ml) grated coconut
- 1 Tbsp (15 ml) oil
- ½ tsp (2.5 ml) mustard seeds
- A few curry leaves
- 1 Tbsp (15 ml) fresh coriander leaves (cilantro)
Directions
- In a bowl, mix cucumber, onion, salt, and yogurt.
- Grind chilies and coconut to a coarse paste and add to yogurt mixture.
- Heat oil and fry mustard seeds and curry leaves.
- Cool fried seasonings and then add to yogurt mixture.
- Add fresh coriander leaves and serve.
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