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.
Cucumber-Mint Raita
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
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
