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Indian Raita with Cucumber, Tomato, and Onion

Indian Raita with Cucumber, Tomato, and Onion


The thin, watery side dish served in many Indian restaurants does not even suggest the sumptuousness of a proper Indian raita, or yogurt salad. For starters, Indian yogurt is quite rich, and so in this recipe we recommend draining American yogurt in cheesecloth. An Indian raita can have a variety of ingredients, from raw vegetables to cooked vegetables to fruits and nuts. We love the following recipe -- crunchy with raw vegetables, fragrant with fresh herbs -- which serves as an ideal accompaniment to any Indian main course. Serves 4 to 6 as a side dish

SKU 1066-Recipe

  • 4-6 Serves

Ingredients:

  • 2 English cucumbers (about 12 ounces each)
  • 1 tablespoon salt
  • 1 pint plain yogurt
  • 1 large tomato, seeded and diced
  • 1 medium red onion, finely minced (about 1 cup)
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons chopped fresh mint
  • 1/4 cup roughly chopped cilantro plus additional leaves for garnish
  • 1/2 teaspoon ground cumin

Directions:

  1. Slice cucumbers thinly, and place in a colander set over a bowl. Add 2 teaspoons of the salt and stir. Allow to drain for 2 hours.
  2. Place yogurt in a colander lined with a layer of cheesecloth and allow to drain for 2 hours. (Yield after draining should be 1 cup.)
  3. Combine cucumbers and yogurt in a medium bowl and stir well. Add tomato, onion, lemon juice, mint, cilantro, cumin, and the remaining teaspoon of salt (or to taste). Mix well. Refrigerate for 2 to 3 hours to allow flavors to mingle.