Cucumber Dip (Raita)
- 2-6 ounce containers AE Classic Greek Yogurt
- ¼ cup chopped fresh mint
- 1 teaspoon ground cumin
- ½ teaspoon turmeric,optional
- ¼ teaspoon cayenne pepper
- 1 large unpeeled English cucumber, coarsely grated
Whisk yogurt, mint, cumin, turmeric, and cayenne in medium bowl to blend. Add cucumber and toss to combine. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours.
For best results, wrap grated cucumber in a clean kitchen towel and wring it out gently to remove excess moisture.
This tasty Indian dip is called raita [RI-tah]. Made from yogurt and fresh cucumber, it is used as a counterbalance for many of India’s spicier dishes. Serve with AE Tandoori Drumsticks or on its own as a lowfat dip for pita chips.
Makes 2 cups
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