Cucumber Raita

Name: Cucumber Raita
Total time: 20 min
Ingredients: 1 large cucumber (about 1/2 pound), peeled if waxy, seeds removed if you can’t get a seedless cucumber (like a Japanese, Persian, or hothouse); Salt; 1 cup plain Greek style yogurt; 1/8 teaspoon cayenne (more to taste); 2 tablespoons chopped cilantro; 1/2 teaspoon garam masala (more to taste); 1 small serrano or Thai chile, minced (optional)

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Total: 20 minutes

Servings: 2.5

Cost: $6.66 /serving

Author : Martha Rose Shulman

cucumber yogurt gluten free

Ingredients

Remove All · Remove Spices · Remove Staples

1 large cucumber (about 1/2 pound), peeled if waxy, seeds removed if you can’t get a seedless cucumber (like a Japanese, Persian, or hothouse)Salt1 cup plain Greek style yogurt1/8 teaspoon cayenne (more to taste)2 tablespoons chopped cilantro1/2 teaspoon garam masala (more to taste)1 small serrano or Thai chile, minced (optional)

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Instructions

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Step 1

Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.

Step 2

Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.