Raita: Yogurt Salad

Recipe courtesy Emeril Lagasse, 2001

Recipe categories: Dairy, Yogurt, Meat, Vegetables, Cucumber,
more
- Dish : Sauce , Dip , Salad
- Cuisine : Asian , Indian , Asian
- Technique : Knife Skill--Sharpen Knives , Knife Skill--Slice
- Who's Dining : For Two

recipe
ratings & reviews(2)

Rated 5 stars out of 5

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Total Time:: 17 min
Prep: 15 min
Inactive: 2 min

Yield:: About 2 cups

Level:: Easy

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Ingredients

2 cups plain yogurt
1 large cucumber, peeled, seeds removed, finely chopped
3 tablespoons minced fresh mint leaves
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon paprika
Pinch sugar
Pinch cayenne

Directions

Place the yogurt in a fine mesh strainer set over a bowl and drain for 1 hour. Discard the liquid in the bowl.

Place the drained yogurt in a medium bowl. Add the remaining ingredients and stir well to combine. Place, covered, in the refrigerator for 1 hour to cool and blend. Stir well and serve.

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By Cooking Cutie11

Eastchester, NY

on March 29, 2010
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This was very good and fairly easy to make. Instead of dicing the cucumber, I grated mine and let it drain. I also let my yogurt drain at room temperature to thicken it and remove some of the liquid. Next time, I'd add a pinch more salt and more mint, but otherwise, it was nicely seasoned.

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By msbideas_7234941

Columbia, MO

on March 31, 2008
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This delicious recipe is not only easy, but yummy! It makes a wonderful accompaniment to hummus and pita bread. My 8 year daughteris an aspiring chef and it was easy enough for her to follow, and she loves it as well.

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