Cool, refreshing Raita is a pleasing contrast to many spicy Indian dishes. If unable to find a satisfactory non-dairy yogurt, you can substitute non-dairy sour cream.
- 2 cups shredded cucumber, well-scrubbed or peeled
- 1/2 teaspoon salt
- 2 cups unsweetened soy yogurt
- 1/2 cup finely chopped sweet onion
- 2 tablespoons fresh cilantro, parsley, or mint (I use cilantro)
- 1 teaspoon minced garlic (2 cloves, or to taste)
- 2 tablespoons lemon juice
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon ground cumin
To prepare the Cucumbers (see Note)
- Place the cucumber in a colander over a bowl or the sink, sprinkle with salt, stir well, then allow to drain for 30 minutes.
- Rinse with cold water.
- Spread the cucumbers into a thin even layer on several sheets of paper towels, cover with additional paper towels, then let stand for 5 minutes, pressing down occasionally to absorb as much of the liquid as possible.
To make the dressing
- In a small mixing bowl, whisk the dressing ingredients until smooth, then fold in the cucumbers.
- Cover and refrigerate.
Note: If serving the Raita shortly after making, these preliminary steps may be omitted. Simply stir the shredded cucumbers directly into the prepared dressing.
Yield: a scant 3 cups; 8 (1/3 cup) servings
This recipe and accompanying notes are from my cookbook, Amazing Meals I by LuAnn Bermeo, Lithotech, 2007. Please respect copyright by sharing recipe with its source. For purchase information, contact the author at [email protected]