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:

  1. Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
  2. Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
  3. Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
  4. Allow the raita to chill for 10-15 minutes, then garnish with mint.
  5. 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.