February 17, 2015

cucumber raita


This is an Indian staple and a must with the regional dishes.  The sauce is cool and balances out all the flavors that are usually in Indian food.  This sauce is simple to make, and most of the ingredients you will have on hand.  Most recently I made this to go with roasted cauliflower curry with greens and quinoa and it was amazing!!!

Nan bread is used to dip in the raita and it can be purchased at your local grocery store, usually by the flat breads and pita pockets. 

Servings 4-6
Total Time 5 minutes

  • 1 cucumber, grated
  • 2 cups plain greek yogurt (in a pinch sour cream will work)
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon course salt 
  • pinch of cumin
  • 1 tablespoon lemon juice (optional)


1.  Combine all ingredients and stir until well blended.  Season to taste with salt and pepper.  Cover and refrigerate until needed.  A little secret... the longer it sits the better it gets!  

2.  Serve with nan bread and enjoy!!! 

No comments:

Post a Comment