Cucumber Raita
This cooling Indian yogurt dip is so versatile! Try it on grilled fish, chicken, veggies and as a treat with Indian naan bread.
Yield: about 3 cups
Yield: about 3 cups
Ingredients
- 2 cups plain Greek yogurt
- 1 English cucumber peeled, seeded and finely diced
- 1/4 cup minced fresh cilantro
- 1 tablespoon fresh lemon juice or lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- Dash ground cardamom
Instructions
- In a medium bowl, mix together cucumber with remaining ingredients.
- Refrigerate for at least 3 hours to allow flavors to blend.
Notes
Make Ahead and Storage Tips: raita may be made up to 3 days ahead. Cover and refrigerate.
Wonderful served with grilled salmon burgers or as a dip for fresh cut-up veggies...
