Khira raita

Khira raita

Cucumber with yoghurt

By
From
The Complete Asian Cookbook
Serves
6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
2 long cucumbers
2 teaspoons salt
1 small garlic clove, crushed
1/4 teaspoon fresh ginger, finely grated
250g plain yoghurt
lemon juice, to taste

Method

  1. Peel and thinly slice the cucumbers. Place in a bowl, sprinkle over the salt and refrigerate for about 1 hour. Pour off any liquid, pressing out as much as possible.
  2. Mix the garlic and ginger into the yoghurt, then stir in the cucumber and combine well. Taste and add more salt or lemon juice, as desired. Serve chilled.

Variation

  • For a richer version of cucumber raita, substitute 250 g sour cream for the yoghurt, or 125 g double (thick/heavy) cream mixed with the same amount of plain yoghurt.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again