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.
Serves4 to 6
Total Timeunder 30 minutes
OccasionBuffet, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Taste and Texturecreamy, herby, spiced
Type of DishCondiments, sauces
- 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
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