Supper Club: Cucumber-Mint Raita
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I can’t eat Indian food without raita. I just love it. I found this recipe and thought it looked refreshing. I liked the addition of the mint – it really works with the cucumber to cool off your palate. It was a hit with our Supper Club.
Bon Appétit August 2004
yield: Makes 8 servings
Raita (a cold yogurt condiment) is often served with Indian food to cut the heat of the spicy dishes.
1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2 cups plain whole-milk yogurt
1/4 cup (packed) chopped fresh mint
1 teaspoon ground cumin
1/4 teaspoon plus pinch of cayenne pepper
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.
Big Flavors Rating: 4 Stars