← Back to Search Results
Asian, Indian
Mixed Raita

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

This is one of the first Indian dishes I made when I came to the United States. It tasted good, and was easy to make with ingredients from American supermarkets. Add more tomatoes and onion for a chunkier raita and more milk if you’d like to experiment with a thinner consistency.

Yield: Serves 4 to 6

Ingredients

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 2½ cups plain yogurt
  • 1 small cucumber, peeled and finely chopped
  • 1 small red onion, finely chopped
  • 1 small tomato, chopped
  • 2 fresh hot green chiles, finely minced
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon cayenne pepper
  • ¼ teaspoon salt, or to taste
  • ¼ cup chopped fresh cilantro

Directions

Combine the cumin, coriander, and peppercorns in a small frying pan and toast over medium heat until the seeds begin to brown and become fragrant, 1 to 2 minutes. Grind to a powder in a spice grinder and set aside.

Whisk the yogurt in a bowl until smooth and lightened. Add the cucumber, onion, tomato, chiles, and mint and stir to mix well. Stir in the ground spices and the cayenne. Chill well. Stir in the salt just before serving and sprinkle with the chopped cilantro.


© 2004 Suvir Saran and Stephanie Lyness

Note from Cookstr's Editors

Nutritional information is based on 6 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

78kcal (4%)
147mg (6%)
8g
1g
4g (5%)
0g
2g (11%)
1g
0g
13mg (4%)
6g
4g
23mg
285mg
41mcg RAE (1%)
5mg (8%)
140mg (14%)
1mg (3%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

new-american-table New American Table
by Marcus Samuelsson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
mom-a-licious Mom-a-Licious
by Domenica Catelli
baked-explorations Baked Explorations
by Matt Lewis
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
american-masala American Masala
by Suvir Saran
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
amor-y-tacos Amor Y Tacos
by Deborah Schneider
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?