Cucumber Raita
"Years ago I found this recipe, but when i went back to the original source recently, I discovered I'd changed it significantly. It's cool and refreshing, but with a bit of heat, as you choose.
I eat this as a side or as an appetizer. I'm not specifying servings because this will depend upon use."
photo by Starrynews
- Ready In:
- 20mins
- Ingredients:
- 5
- Yields:
-
2 cups
ingredients
- 1 large cucumber, peeled
- 473.18 ml plain yogurt
- 7.39 ml ground cumin
- 1.23-4.92 ml cayenne
- ground pepper
directions
- Shred the cucumber with a hand grater. Squeeze out extra water with your hands.
- Mix all ingredients together, and refrigerate at least 8 hours to bring out the flavors.
- Mix again before serving. You can use fresh cilantro or parsley as a garnish.
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Reviews
-
Very very good! A friend and I dipped pita chips into this like a dip! Very good! I love the spicy from the cayenne! I garnished with a teeny bit of mint! Thanks for posting! Made for Veg'N Swap 37! -
Made this with just 1 teaspoon of cumin & 1/4 teaspoon of the cayenne, & that worked out just fine! It made a very nice tasting dip for raw vegetables & oven fries! Thanks for sharing the recipe! -
I used organic cucumber from our CSA box and this was easy to throw together. Went well with tacos. I skipped the cayenne only because I had made salsa to accompany the tacos. The cayenne would have added much needed color as there isn't much more than lots of pale green happening. Reviewed for Veg Tag/May. -
This is really authentic tasting in my opinion without salt! I kept passing over this recipe yet it went well with recipe#397640 and a rice dish. I used English cucumber & Balkan (thick) yogurt. I would even make this again maybe without the cayenne to go with an Indian meal. Made for Special Event ~ Adopt a Veggie Tag! -
A little tart, a little spicy - great and simple sauce! Thanks for sharing! Veg*n Swap 25
RECIPE SUBMITTED BY
Diann is Cooking
United States
I joined this site back in 2007 when it was Recipezaar. I cook 90% of my own food from scratch, and have lost 40 pounds so doing. I buy most of my summertime/fall veggies from farmers' markets, don't eat much gluten or grains -- but if I am dining with friends, I do eat what I am served, except for tree nuts, commercial baked goods from supermarkets or chains (I react badly to these), and I tend to avoid sweets. Yes, you can train yourself to appreciate sweets far less! I grow some of my own food, but this is limited due to lack of full sun. I also enjoy seafood (brain food!), eggs, and some pastured meats. I'm getting more into fermented foods. Sensitivities: All the tree nuts I actually LIKE. Sigh. Fiddlehead ferns. Liquid egg product. Most commercially baked pastries and donuts and cakes.
