Refreshing Raita

Serves 4 as a side with spicy meat dishes such as Tandoori Chicken or Lamb Vindaloo.

Peel and chop 4 pickle cucumbers into small chunks. Put into a medium sized bowl. Blend in 6 shredded, trimmed mint leaves, 1 cup plain yogurt, 3 scallions, thinly sliced.

Season with 1/4 tsp. cumin, 1/4 tsp. coriander, 1/4 tsp. celery salt, ground pepper to taste. Stir. Add a drizzle of red wine vinegar to taste. Stir.

Cover and chill for at least an hour.


5 thoughts on “Refreshing Raita

  1. Pingback: Kitchen Therapy | The Side Trek

  2. Pingback: LaborDay Tandoori Grill | Recipe Detours

  3. Pingback: Labor Day Tandoori Chicken | Recipe Detours

  4. Pingback: Christmas Tree Cuisine 2018 – Recipe Detours

  5. Pingback: Tree Trimming Cuisine 2018 – Quests de Cuisine

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s