Friday, February 12, 2010

Cucumber Raita

10 mins
  • 1 small cucumber, peeled and coarsely grated
  • 1 1/2 cups plain yogurt
  • 2 tsp. safflower oil
  • Pinch of asafetida (hing) (available at Indian markets)
  • 1/2 tsp. mustard seeds
  • 1 Tbsp. Kari Leaves (neam) (available at Indian markets)
  • 1/4 tsp. sea salt (optional)
  • 2 Tbsp. fresh cilantro, chopped
In small bowl, combine cucumber with yogurt. You may want to squeeze excess water from cucumber before you add it to the yogurt. In small saucepan, heat oil. Add asafetida, mustard seeds and curry leaves, and sizzle briefly. Pour into cucumber-yogurt mixture. Add sea salt and cilantro. Mix well.

Serves 4

Recipe via Fit For Life

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