Ingredients
- 2 pints thick yogurt (recommended: Greek yogurt)
- 1/2 bunch cilantro leaves, chopped
- 1 teaspoon cumin seed
- 1 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 cucumbers, peeled, seeded and chopped
- 2 tablespoons chopped mint leaves
- Extra-virgin olive oil, for drizzling
Directions
Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.
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By jessica_walker_...
Chicago, IL
on September 15, 2010
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I also tweaked the dish. Used only half the lemon, added 1/4 tsp sugar. For the spices (cumin seeds and 10-12 whole peppercorns, I toasted them in a heavy bottom saucepan over med-high heat for 40-50 seconds. Cool for 5 minutes before adding to blender. This really intensifies the flavor. Used paprika with the mint when serving.
By dragon2lair_5900881
greenacres, FL
on March 04, 2010
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I would put the yogurt through cheese cloth (makes it thicker and I would remove the seeds or use English cucumber. Also grating the cucumber instead of chopping will give more of the restaurant texture.
Otherwise great recipe.
By rachelhuffman_7...
Fort Carson, CO
on May 20, 2007
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This recipe had good bones but it just didn't taste like the raita you would get in an authentic Indian recipe. I would not add as much lemon as suggested in the recipe as the Greek yogurt already has a lot of bite to it. I'm going to try a little sugar next time to balance out the savory, sour and astringent.
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