Shredded cucumbers in smooth mint-flavored yogurt (Kheera raita) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 345) by Yamuna Devi

  • cucumbers
  • mint
  • Show all ingredients...

  • EYB Comments

    Can substitute sour cream for a portion of yogurt, paprika for ground cayenne pepper, lime zest for lemon zest, and sesame oil for avocado oil. Must be refrigerated 1-2 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Royal rice (Pushpanna); Quick cream of split pea soup with sliced carrots (Gajar matar dal); Rice and split pea khichari with fried cashews (Khara matar dal khichari / Pongal); Griddle-fried potato-stuffed whole wheat bread (Aloo paratha); Griddle-fried pea-stuffed whole wheat bread (Hari matar paratha)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sour cream for a portion of yogurt, paprika for ground cayenne pepper, lime zest for lemon zest, and sesame oil for avocado oil. Must be refrigerated 1-2 hours.

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