Sunday, July 29, 2012
I prefer this recipe because it uses cilantro instead of mint; but that's purely a matter of preference. Many raitas include only mint, while some have mint and cilantro. Feel free to be creative with the recipe and adjust it to your own taste!
1 large (or 2 small) cucumber, peeled and seeded
8 oz. of plain yogurt (or Greek yogurt for more protein)
1/2 to 2/3 cup fresh cilantro leaves, coarsely chopped
1/4 tsp. ground coriander
1/4 tsp. ground cumin
salt and cayenne pepper to taste
Chop or shred cucumber. (If you shred the cucumber, shred it into a colander and let the liquid drain off for 20-30 min. so your raita isn't too runny.) In a medium bowl, mix together yogurt and spices. Stir in cilantro and cucumber. Garnish with cilantro and chill for 1/2 hour before serving.