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Mixed Raita

Updated February 23, 2016
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Cookbook

Indian Home Cooking

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

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

CostModerate

Easy

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

Mealdinner, lunch

Taste and Texturecreamy, herby, spiced

Type of DishCondiments, sauces

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

Instructions

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.

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