Creamy Cucumber Raita Recipe

Serve this Creamy Cucumber Raita Recipe as a side or to temper spicy foods.
By Karen Keb
July/August 2013
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This Cucumber Raita Recipe tempers spicy food.
Photo By Karen Keb

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A traditional Indian dish that tempers spicy curries, this cucumber raita recipe makes the perfect summer snack served with flatbread or pita, or as an accompaniment to barbecued meat. Cucumbers have high water content, so it’s necessary to remove as much as possible to avoid a watery salad.

Easy Summer Recipes for the Garden Harvest

Creamy Cucumber Raita Recipe

2 large cucumbers, peeled, cored and chopped
1 teaspoon salt
1/2 cup plain yogurt
1/4 cup mayonnaise
2 cloves garlic, peeled and minced
2 tablespoons chopped fresh mint or basil
Sea salt and freshly ground pepper

Place cucumbers in colander. Add salt and toss to combine. Allow cucumbers to drain for 30 minutes. Pour out drained cucumbers onto clean, lint-free tea towel and pat dry. Set aside.

In large bowl, combine yogurt and mayonnaise. Whisk to combine. Stir in garlic and mint. Add cucumbers and toss to coat well. Season with sea salt and pepper.

Refrigerate for 2 hours before serving. Taste and add more salt if needed. Yields 4 servings.

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