Prep:  10 minutes
Makes:  1 ½ cups
Average: 4.3 (3 votes)
Recipe by: Passage to India
This cucumber and mint raita recipe is an authentic accompaniment to Indian dishes including curries and biryani. It keeps for up to 3 days, so you can make it ahead.
Credit: Whisk Media Group

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Cucumber and Mint Raita
  1. Grate cucumber and mix with salt. Stand for 5 minutes and squeeze out excess liquid and add to a mixing bowl
  2. Add yoghurt, mint, cumin and lemon juice; and mix well. Spoon into a serving bowl and sprinkle the top with cayenne pepper and garnish with mint
Tips & Hints:
  • Store any leftover raita in a sealed container in the refrigerator for up to 3 days.
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Lovely - less salt
1 year 9 months ago
Was a great recipe just add salt in small doses to taste 2 teaspoons was bit much for my taste. But Thank You.