Cucumber Cilantro Raita Yogurt Recipes

CUCUMBER RAITA RECIPE

Steps:

• Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
• Also fine chop coriander and mint leaves (optional).
• Deseed the green chilli and chop. (optional)
• Whisk chilled yogurt in a large mixing bowl.
• Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
• Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
• Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
• Cucumber raita is best served fresh but can be chilled for a few hours.

CUCUMBER AND CILANTRO RAITA

Steps:

• In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

Steps:

• Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef's knife; set aside for serving.
• Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
• Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
• To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.