Wednesday, January 8, 2014

Cucumber Raita

I eat a lot of spicy food.  The trick to eating spicy food sometimes is having dishes to offset some of the spices.  A cooling salad like a cucumber raita does just that... it cools the palate. I served this raita with my New Year Hoppin John Lucky Rice.

1 English Cucumbers washed well and thinly sliced (see note)
1 small red onion sliced thinly
1-2 Tbs fresh mint mince
1 green chili seeded and minced (optional)
1/2 tsp cumin powder
1 cup Plain Greek Yogurt  (see note)
salt and black pepper to taste
pinch sugar to taste

Prepare cucumber, onion, mint and green chili.  Mix all seasoning with Greek yogurt and then mix with salad ingredients.  Chill and serve.  Enjoy.

Note: If you do not use an English cucumber, peel and seed a regular cucumber.  Then salt to taste and allow to sit. Drain any water that is released from the cucumber.  English cucumbers have a thin skin and do not retain as much excess water.

Note: If you do not have Greek yogurt, substitute regular plain yogurt.  If you want the thicker consistency of Greek Yogurt, place a small paper towel in a mesh strainer and allow yogurt to sit and drain excess liquid.

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