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Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)

This raita is different than any we’ve had before, mostly because of how spicy it is. We thought it might be too much having a spicy dish on the side of a spicy dish, but it really did end up being a cooling element. Toasting the cumin seeds before grinding them adds an incredible amount of flavor to this dish, and it’s definitely a key step. This is a great side for any Indian meal!

Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)

Soused Cucumbers in Yogurt and Fresh Mint (Kakadi Raita)
660 Curries: The Gateway to Indian Cooking – Raghaven Iyer

1 1/2 cups plain yogurt, whisked
1 teaspoon coarse kosher or sea salt
1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, shredded
1/2 cup firmly packed fresh mint leaves, finely chopped
1 teaspoon cumin seeds, toasted and ground
2 or 3 fresh green Thai, cayenne, or serrano chiles, to taste, stems removed, finely chopped (do not remove the seeds)

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.

MacGourmet Rating: 5 Stars


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