Prep 35 mins
Cook 0 mins
This is a very cooling sauce to go with spicy curries and other hot and piquant dishes. Try spooning it over your rice or dipping pieces of chapatis into it. Very good!
- Place the cucumber into a sieve and sprinkle with salt and mix well, allow it to set over a sink or other place to drain for half an hour or so.
- Pat the cucumbers dry with paper toweling.
- Mix the yogurt in a bowl with enough salt to taste and add cucumber, green onions, and the chopped chilies and mix well.
- Top with a few thin slices of cucumber and sprinkle with chopped cilantro and serve.
- If not serving immediately, refrigerate until needed.
We had this as an accompaniment to a Chicken curry and it was great. Cooled our mouths off wonderfully. I do like a bit of cumin in my raita so I added a tsp. wonderful recipe!
I made this last night. I have zero experience with raita. I used one jalapeno. Our grocery store doesn't carry a wide selection of peppers. I was worried that my 9 year old would not be able to handle the one chili but he loved this stuff. In fact, he wanted to take the leftovers for lunch. I used Greek low-fat yogurt- something that I haven't used before. I think that I may have to make a double batch this weekend.
Auntie Sue, I have been thinking of you since y'day and I was desperate to try out one of your recipes! I made this to serve alongside Spicy Indian Dahl(recipe no. 63075) and it went very well. I had it with this dahl and bread and later with dal and rice. It was really good. I did add a dash of red chilli powder(ground) and a dash of black pepper powder, as well as 1 tsp. of cumin(freshly powdered). I used 1/2 tsp. salt and 2 green chillies. To be honest, I omitted steps 1 and 2. I had to prepare this on the spur of the moment and I just had to fix this quickly. So, I started off directly with step 3. I'll be making this again sometime soon this summer. Thanks again, Auntie Sue, for a good and very easy to fix recipe!