Recipe: Cucumber Raita

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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.

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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.

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