Cucumber-Mint Raita

Wednesday, 31 March 2010 13:03

Cucumber-Mint Raita

Raita is wonderful with Tandoori Chicken or other Indian dishes. You can make this recipe with low-fat or fat-free yogurt, if you’d like, and jazz it up with a minced clove of garlic. Raita contains 28 mg of calcuim per serving!

• 1 large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
• 2 cups plain yogurt
• 1/4 cup (packed) chopped fresh mint
• 1 teaspoon ground cumin
• 1/4 teaspoon plus a pinch of cayenne pepper

Wrap grated cucumber in a clean kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season the raita to taste with salt and pepper.

Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with a pinch of cayenne pepper and serve.

Servings: 8
Calcium per serving: 28 mg

Recipe adapted from Epicurious.