Soused Cucumbers in Yogurt and Fresh Mint

Name: Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)
Yield: Serves 8
Cuisine: India
Ingredients: 2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds); 1 teaspoon cumin seeds, toasted and ground; 1 teaspoon coarse kosher or sea salt; 1½ cups plain yogurt, whisked; 1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, shredded; ½ cup firmly packed fresh mint leaves, finely chopped

Kakadi Raita

Preparation info

Serves
8

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Greece’s yogurt-based sauce called tzatziki reminds me of this condiment. A cooling balance to fiery curries, it is very common in north Indian home kitchens. If you decide to make your own yogurt (see box), it will be even tastier.

Ingredients

1½ cups plain yogurt, whisked
1 teaspoon coarse kosher or sea salt

Asia
India
Side dish
Condiment
Gluten-free
Vegetarian

Method

Thoroughly combine all the ingredients in a medium-size bowl. Serve chilled or at room temperature. This will keep, covered, in the refrigerator for up to 4 days.