Raita

Name: Raita
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Pakistan
Ingredients: 1 tablespoon freshly squeezed lemon juice; 2 tablespoons green onions (scallions), trimmed and finely sliced; freshly ground black pepper, to taste; Salt, to taste; ½ teaspoon cumin seeds; 2 cucumbers, peeled and finely chopped; 2 tablespoons green onions (scallions), trimmed and finely sliced; 2 cups (500 g) plain whole-milk yogurt; 1 tablespoon chopped fresh mint, for garnish

Preparation info

Makes
3 cups

Difficulty
Easy
Ready in
25 min

Appears in

Silk Road Vegetarian

By Dahlia Abraham-Klein

Published 2014

About

This is a yogurt and cucumber condiment that originated in pakistan and india; it’s a must-add ingredient in spicy indian dishes. Similar to greek tzatziki, this soothes the palate with cooling cucumber and mint, and adds a refreshing balance to any curry dish.

Ingredients

2 cucumbers, peeled and finely chopped
½ teaspoon cumin seeds
2 cups (

Asia
Pakistan
India
Condiment
Vegetarian
Gluten-free

Method

Place the chopped cucumber in a colander, sprinkle with salt and let it stand for 15 minutes. Rinse with cold water and drain. Pat the cucumbers dry with paper towels.
In the meantime, dry-roast the cumin seeds for about a minute, until they pop, in a small skillet set over medium-high heat. Watch carefully so they don’t burn. Remove from the heat and set aside