Cucumber and Tomato Yogurt (Kheera Ka Ray)

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“A light dip or sandwich spread. This recipe is from a finnish website. I translated it with the auto translator, the only ingredient that I couldn't figure out was "1 tl hienonnettuja kuminoita" which translated to "1 teaspoon chopped rubber witch." Rosslare was kind enough to let me know that it is ground cumin (the plural is very similar to rubber witch.) I would use a good yogurt for this recipe - some brands are watered down and held together with gelatin, they don't work nearly as well in recipes like this where you want a thick, rich dip. Cooking time is chill time. For ZWT6.”
READY IN:
1hr 25mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel, seed, and chop cucumber. Mix the cucumber and finely chopped green onions, season well with salt. Let it stand for about 15 minutes.
  2. The salt will help the cucumber release some of its natural juices - press it lightly and drain off any liquid.
  3. Wash and chop the tomatoes. Mix the chopped parsley and dill with the cucumber-onion mixture. Beat the yogurt well, and combine with the other ingredients.
  4. Seasoned with salt and pepper to taste. Let it chill for about an hour. Garnish with extra dill.
  5. This recipe is ideal for a light-hearted evening snack or a snack with bread.

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