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Cucumber Raita (Kakri Raita)

by Suneeta Vaswani

Serves 8


This is arguably the most recognized raita, available on every restaurant menu. Its simplicity also makes it a favorite of home cooks.

1 cup     plain yogurt  250 mL
2 cups    diced cucumber 500 mL
2 tbsp    cilantro, chopped  25 mL
1 tbsp    chopped mint  15 mL
1⁄2 tsp   cumin powder, preferably fresh    2 mL
     roasted and ground (see Tip, left)   
     Salt and freshly ground
     black pepper to taste  

1.   Stir yogurt in a bowl until smooth and creamy. Stir in cucumber, cilantro, mint and cumin. Season with salt and pepper.
2.   Cover and chill well before serving. (Can be refrigerated for up 24 hours.)

To toast cumin seeds: Spread in a single layer in a dry heavy skillet over medium heat. Stir periodically until there is an aroma and seeds are a few shades darker, 3 to 4 minutes. Remove from heat and grind in a spice grinder.

Recipes reprinted with permission from Easy Indian Cooking, by Suneeta Vaswani, Robert Rose Inc., 2004. Photos by Mark T. Shapiro.


Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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