Time 10m Yield 6 Number Of Ingredients 6 Steps:
Grate the cucumber then drain the excess water created in the process. Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin. Season with salt and pepper and top with mint leaves. Serve as a starter with pappadums or as a side dish to an Indian meal.
Yield Makes 1 cup Number Of Ingredients 6 Steps:
Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
Time 5m Yield 1 1/4 cups Number Of Ingredients 5 Steps:
In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.
Time 10m Yield 4 servings Number Of Ingredients 5 Steps:
In a bowl combine all the ingredients.
Time 3h15m Yield 12 Number Of Ingredients 6 Steps:
Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Time 5m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
- Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
- Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
- Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
- Allow the raita to chill for 10-15 minutes, then garnish with mint.
- Serve as a cooling side dish with curried vegetables and rice.
More about “indian cucumber and yogurt salad cucumber raita recipes”
Time 5m Yield 500 ml Number Of Ingredients 9 Steps:
Combine cucumber, spring onion, garlic, ginger, mint, lemon juice and yoghurt in a bowl. Season with salt and pepper to taste. Cover and refrigerate for 30 minutes to allow flavours to blend. Sprinkle over cumin seeds just before serving and serve chilled.