Name: Cucumber and Radish Raita
Total time: 5 min
Ingredients: 2 cups plain low-fat yogurt (not fat-free); 3/4 pound cucumber (1 European or 4 Persian), peeled if waxed, seeded if necessary, and finely diced or shredded; 4 to 6 radishes, finely diced; 1 teaspoon cumin seeds, lightly toasted and ground; 1/2 teaspoon coriander seeds, lightly toasted and ground; Salt to taste; 2 to 3 tablespoons finely chopped cilantro, to taste; 1 to 2 serrano or bird chilies, finely chopped (optional)

This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It’s also very nice with salmon.

Cucumber and Radish Raita

plain low-fat yogurt (not fat-free)

cucumber

cumin seeds, lightly toasted and ground

coriander seeds, lightly toasted and ground

Salt

serrano or bird chilies, finely chopped (optional)

Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve.

Cucumber and Radish Raita

Total: 5 minutes

Servings: 4.5

Cost: $3.62 /serving

Author : Martha Rose Shulman

Ingredients

Instructions

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