Indian Cucumber Raita
"A yougurt-cucumber sauce served with Indian food, and for dipping. Excellent with naan bread"
- Ready In:
- 8mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 473.18 ml plain yogurt (european or greek)
- 29.58 ml honey
- 118.29 ml peeled grated & seeded cucumber, drained
- 59.14 ml chopped fresh coriander or 59.14 ml cilantro leaf
- 1.23 ml ground cumin (to garnish) (optional)
directions
- Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
- Sprinkle cumin over the top.
- Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.
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Reviews
-
This is nice with the honey. I used Balkan (thick) yogurt, creamed honey which I melted to mix in, English cucumber which I did not seed just peeled, plus the rest, including the optional cumin on top. We enjoyed this with recipe#423545. I may make this raita again. -
I used regular old American plain nonfat yogurt. Enjoyed it with a veggie curry (#158223) and some chutny. Thanks! -
This was sooo good! Maybe next time I will put a little less honey in it, just a preference. This went well with so many dishes. I'm definitely making it again. -
I wasn't sure about the honey, but it turns out that cumin and honey are a great combination. -
I used fresh cilantro since fresh corriander wasn't available, and used the cumin also. I liked the taste of the cilantro and cumin together with the cucumber and yogurt. I served it with Pan-seared Tilapia with Chili Lime Butter #109163 and Curried Rice with Raisins, Apricots and Almonds #39473.
RECIPE SUBMITTED BY
any cook book by Nigella Lawson and Church cookbooks (they have the best chefs!)
