Raita
Description
This delicious Indian dip always had a plain yoghurt base, although the vegetables and seasoning vary from one recipe to other.
Ingredients
1 Tablespoon onion (fresh onion, finely chopped) 1 tomato (ripe, peeled, seeds removed and chopped) 1 Tablespoon coriander (fresh chopped leaves) 1 cucumber (medium size, peeled, liquid removed and finely chopped) 1 Teaspoon salt
Instructions
- Place chopped cucumber, onion, tomato and coriander leaves in a bowl.
- Season yoghurt with salt and ground cumin, whisk to blend flavors.
- Pour yoghurt over vegetables and stir to mix.
- Cover and chill for at least 1 hour before serving.
Notes
Peel and halve the cucumber, scoop seeds with a spoon, slice thick, sprinkle with salt and let it sit for 5-8 minutes. Squeeze gently to remove water.
Freshly roasted and ground cumin seeds taste better, but use ground cumin from a jar if necessary.
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Description
This delicious Indian dip always had a plain yoghurt base, although the vegetables and seasoning vary from one recipe to other.
Ingredients
| 1 | Tablespoon | onion (fresh onion, finely chopped) |
| 1 | tomato (ripe, peeled, seeds removed and chopped) | |
| 1 | Tablespoon | coriander (fresh chopped leaves) |
| 1 | cucumber (medium size, peeled, liquid removed and finely chopped) | |
| 1 | Teaspoon | salt |
Instructions
- Place chopped cucumber, onion, tomato and coriander leaves in a bowl.
- Season yoghurt with salt and ground cumin, whisk to blend flavors.
- Pour yoghurt over vegetables and stir to mix.
- Cover and chill for at least 1 hour before serving.
Notes
Peel and halve the cucumber, scoop seeds with a spoon, slice thick, sprinkle with salt and let it sit for 5-8 minutes. Squeeze gently to remove water.
Freshly roasted and ground cumin seeds taste better, but use ground cumin from a jar if necessary.
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