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Raita

To cool things down be sure and serve the Chana Masala with a big spoonful of Raita – the Indian side dish made with non – yogurt, mint and a little cumin.  I love this stuff! :) How can something so simple taste so good? My mom gave me this adorable dish. Thanks Mom!

Raita

  • 1 English cucumber — partially peeled, leave a little on for color, coarsely grated, squeezed dry
  • 2 cups plain non dairy yogurt
  • 1/4 cup fresh mint leaves — chopped
  • 1 teaspoon cumin powder
  • 1/4 teaspoon cayenne pepper (Didn’t use)
  • pinch salt

Mix grated cucumber with the rest of the ingredients and a generous pinch of salt in a medium bowl. Cover and refrigerate. Can be made a day ahead of serving.

Yield: 10 servings

 


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  1. Chickpea Curry & A Photo Food Diary » Nutmeg Notebook says:

    [...] carbs you could choose to serve it over a bed of cooked spinach or kale. I also made a topping of Raita using a soy yogurt and it turned it really well. The leftovers were just as good as day one. [...]

  2. Chickpea Curry » Nutmeg Notebook says:

    [...] carbs you could choose to serve it over a bed of cooked spinach or kale. I also made a topping of Raita using a soy yogurt and it turned it really well. The leftovers were just as good as day one. [...]

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