This cool, creamy condiment is a must with spicy Indian recipes. Whole-milk yogurt soothes the palate and stands up to the spicier dishes.
1 English cucumber, coarsely shredded (about 2 cups)
1 teaspoon kosher salt
2 cups whole-milk yogurt
1/2 cup finely chopped red onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Dash of ground nutmeg
Dash of ground cinnamon
Dash of ground cardamom
How to Make It
Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.
Amazingly delicious recipe, restaurant quality! Everyone in the family absolutely loved it and asked for refills! I used cubed cucumbers because i just like raita with cubed cucumbers rather than shredded.
I just made this for my husband and me. I didn't have everything the recipe called for, so I used Greek yogurt, white onion, hand-ground coriander, and no cilantro. We used it as a dip with whole-wheat bread, and it was delicious! I'll probably make it from now on when we order from the Indian restaurant. Now if only I could make my own papadam!
Maybe I'm just preparing this horribly wrong, but multiple tries are still unsuccessful. That said, I've found it difficult to find good raita recipes online and this is the one I go to and am still tweaking, be careful with seeds and spices, more mint and cilantro work out nicely.
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