Now Raita(pronounced Rayta)may not sound like an enthusiastic side to your meal but one bite of this Indian dish and you will find numerous ways to enjoy it all summer long. In India, they don't limit just the ingredients shown below, each family has their own little touch. Some add other vegetables such as carrots or another root vegetable while others add spices such as ginger, garlic or chile paste. Fruit is often blended in as well, such as diced and squeezed pineapple and guava. Used as either a condiment or a salad, spice it up any way you see fit. It is meant to be eaten with something spicy in order to cool the tongue.
For 4 people
- 2 cucumbers, peeled, seeded(optional) and thinly sliced
- 1/4 cup(s) minced Vidalia onion, optional
- 2 cup(s) plain or Greek yogurt
- 3 tablespoon(s) lemon or lime juice
- 1 tablespoon(s) dried crushed mint
- 1/2 teaspoon(s) sugar
- 1/4 teaspoon(s) salt
- Large pinch of black pepper
Cucumber Raita Directions
- Sprinkle salt over cucumber slices and let sit for one hour in refrigerator either on a rack over a baking sheet or on a paper towel lined pan. This is to draw out as much liquid as possible. Stir together all ingredients in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.