Recipe: Cucumber Raita

More

Note: This recipe is good, and just as authentic, without the curry leaves.

Cucumber Raita

    • 2 cups full-fat Greek yogurt
    • 1 English cucumber
    • 1/2 small onion
    • 1 tablespoon olive oil
    • 5-10 curry leaves
    • 1 teaspoon black mustard seeds
    • Salt, to taste

Heat the oil and fry the curry leaves and mustard seeds until they pop, then set aside.

Peel and chop the cucumber and onion (the cucumber into nice bite-sized cubes, and the onion a bit smaller), as if for salsa.

Fold the aromatic oil mixture, vegetables, and yogurt together and season with salt to taste. Keep cold.

Jump to comments
Presented by

Tejal Rao

Tejal Rao is a writer and translator from Northwest London, living in
Brooklyn. She is a restaurant critic for the Village Voice. Follow her on Twitter or learn more at www.tejalrao.com.

Get Today's Top Stories in Your Inbox (preview)

Sad Desk Lunch: Is This How You Want to Die?

How to avoid working through lunch, and diseases related to social isolation.


Elsewhere on the web

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register. blog comments powered by Disqus

Video

Where Time Comes From

The clocks that coordinate your cellphone, GPS, and more

Video

Computer Vision Syndrome and You

Save your eyes. Take breaks.

Video

What Happens in 60 Seconds

Quantifying human activity around the world

Writers

Up
Down

More in Health

Just In