Cucumber Raita Cucumber Salad Recipes

INDIAN CUCUMBER AND YOGURT SALAD: CUCUMBER RAITA

Steps:

• Whisk the yogurt until smooth. Add the rest of the ingredients, plus a little freshly ground black pepper if you like. Stir, chill, and serve.

CUCUMBER RAITA (CUCUMBER SALAD)

Steps:

• 1. Drain excess liquid from yoghurt by placing it in a mesh strainer or in cheesecloth for about half an hour.
• 2. Roughly chop the cucumber with its seeds and skin. Season with salt, black pepper, and lime juice. Set aside.
• 3. Transfer the drained yoghurt to a large bowl. Add cucumber mixture, cumin, and paprika. Mix well.
• 4. Allow the raita to chill for 10-15 minutes, then garnish with mint.
• 5. Serve as a cooling side dish with curried vegetables and rice.

CUCUMBER RAITA

Steps:

• Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.

CUCUMBER RAITA

Steps:

• Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

CUCUMBER RAITA

Steps:

• Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

CUCUMBER RAITA SALAD

Steps:

• In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside.
• Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine.
• Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper.

CUCUMBER RAITA WITH MINT

Steps:

• Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
• Grind cumin seeds in a mortar and pestle into a fine powder.
• Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
• Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.

CUCUMBER CARROT SALAD (RAITA)

Steps:

• Mix cucumber, carrot, and yogurt together in a large bowl; season with salt.
• Garnish with cilantro.

CUCUMBER RAITA SALAD

Steps:

• Mix yogurt with cucumbers, lemon juice and fennel seeds. Season and chill until needed. Just before serving, fold in mint and olive oil.