Raita (Indian Cucumber-Yogurt Salad)

Raita (Indian Cucumber-Yogurt Salad)
Author
admin
Source of Recipe
Boston Globe - August 19, 2009
Serves/Makes/Yields
4
Recipe Description

A mixture of cooling yogurt, shredded cucumbers, and strips of tomato, raita is served with hot Indian curries, but goes well with summer grills. 

Ingredients

2 cucumbers, halved lengthwise with seeds removed
Salt and black pepper, to taste
2 medium tomatoes, peeled, seeded, and cut into strips
2 tablespoons chopped fresh parsley
1/2 onion, very finely chopped
1 green chili pepper, cored, seeded, and finely chopped
1 clove garlic, crushed
1/4 teaspoon cayenne pepper
2 cups plain low-fat yogurt

Preparation

1. Use a coarse grater to grate the cucumbers.

2. In a colander set over a bowl, layer them with salt; set aside for 20 minutes.

3. Squeeze the cucumbers in your hands to remove as much liquid as possible.

4. Transfer them to a bowl.

5. Add the tomatoes, parsley, onion, chili pepper, garlic, cayenne pepper, and black pepper.

6. Stir well.

7. Add the yogurt several spoonfuls at a time, stirring until the vegetables are coated all over.

Type of Cuisine
Type of Meal