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Raita Cucumber-Yogurt Salad

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Serves 4 to 6.
Category
Salads
Vegetables
Course
Salads
Preparation Method
No Cook
Sources
More Great New England Recipes

A curry meal almost begs for the contrast of a cool refreshing dish. This raita serves that need nicely. Indian raitas are made of various main ingredients, bananas among them, but cucumber is by far the most frequently used.

Ingredients
2 large cucumbers, peeled or unpeeled
1 pint plain yogurt Scant teaspoon ground cumin
Scant teaspoon ground coriander
Scant teaspoon black pepper
1/2 teaspoon cumin seed
1/2 teaspoon salt
Scant teaspoon red pepper (used primarily for color; substitute thinly sliced fresh hot red peppers or finely chopped tomato if desired)
Fresh coriander (cilantro), for garnish

Instructions

Early in the day, grate cucumbers and stir in yogurt, ground cumin, ground coriander, black pepper, cumin seed, salt, and red pepper. Mix well; let marinate in refrigerator for several hours. Garnish with chopped fresh coriander before serving.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Anne</span> Sat, 11/26/2022 - 10:13
I would use Dill instead of Cilantro; or Moss Parsley;
<span>Anne</span> Sat, 11/26/2022 - 10:15
meaning Moss Parsley or Dill is better than Cilantro; not everyone likes Cilantro; its has a "strong flavor "~This is a very good year for green cucumbers~