Cucumber Raita to Cool the Palette

cucumber raita

Traditional cucumber raita is used to cool the palette when you eat spicy Indian dishes but I love it alone on naan or with rice. If you ever have an upset stomach, this can be such a soothing snack. There are many versions of raita–no two are the same–it all depends on your taste. Sometimes I make it chunky and leave the cucumber and tomatoes bits whole. Other times, I use only cucumber and puree it.

lamb biryaniSee my recipe for a One Pot Dish: Lamb Biryani.

Directions:

1 tablespoon olive oil
1
 tablespoon yellow mustard seeds
2 cups greek plain yogurt
1/4 cup sour cream*
1/2 teaspoon salt, or to taste
1 cucumber, peeled and finely chopped
1/4 cup finely chopped fresh cilantro
1 tomato finely chopped (optional**)

Heat oil in skillet. When pan is hot, place mustard seeds in pan. Remove when seeds start to pop, about one minute.

Mix yogurt and sour cream into a large serving bowl. Add mustard seeds and oil. Mix in the cucumber and cilantro. If you want a smoother version, puree in cuisinart for a minute. if you prefer it to feel more like salad, add more cucumbers and tomato.

*I add a little sour cream–not Indian but it makes it so smooth and creamy and gives it a little something extra.

**Some people prefer raita without but when I add the tomato and keep it chunky, it feels more like  salad. You can experiment a bit: many people add mint leaves as well.


SHARE:  
Facebook Twitter Google Digg Reddit LinkedIn Pinterest StumbleUpon Email

Author: Heather Zachariah

Former Art Director for Home Magazine and Caribbean Travel & Life, Heather is chauffeur to 3 busy kids; the president of her Home and School Association; and VP of Marketing for TipsFromTown. And she's passionate about all 3!

Subscribe!

Sign up for our email newsletter
You Might Like...
May 31, 2013

Frog Kicks

May 18, 2017

Ribbon Run 5K

January 04, 2014

A Resolution You Can Keep