Recipes

Raita

Our version of the traditional Indian side dish brings fresh herbs and cucumber to the table. Try it with our Grilled Yogurt Flatbread and Tandoori Chicken. Can be made up to 12 hours in advance.

Raita
By Stephanie Banyas, Culinary Experience Manager
About 2 cups
Ingredients
Directions
  • ½ cup peeled and coarsely grated cucumber
  • 1 teaspoon kosher salt
  • 1 cup Greek yogurt
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground black pepper
  • ¼ cup chopped cilantro leaves
  • ¼ cup chopped fresh dill
  • ¼ cup finely chopped pickled red onion

Squeeze the shredded cucumber inside a clean towel (or paper towels) over the sink to drain out the juice. Transfer the cucumber to a medium bowl and stir in the salt.

Add the yogurt, cumin, coriander, pepper, and onion to the bowl and mix until combined; fold in the cilantro and dill. Cover and refrigerate for at least 30 minutes and up to 12 hours before serving to allow the flavors to meld. 

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