Cucumber raita from Indian-ish: Recipes and Antics from a Modern American Family (page 50) by Priya Krishna and Ritu Krishna

  • chile powder
  • ground cumin
  • yogurt
  • Persian cucumbers

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

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 English cucumbers for Persian cucumbers.

  • jaelsne on June 08, 2021

    I would cut all the spices down by at least half and leave out the sugar. I like my raita to be a cool accompaniment to fiery hot Indian cuisine. The cumin and chili powder overpowered the taste of the yogurt. Add spices to taste rather than following the recipe.

  • SheilaS on October 08, 2020

    The cumin and ground chile make this a very flavorful raita. I recommend adding the sugar and salt to taste as yogurt can vary a lot. I was happy with 1/4 the amount of sugar, most of the salt and a squeeze of lime juice for extra tartness.

  • BeckyLeJ on September 21, 2019

    I love this! I’ve had multiple raita variations at this point, but this is a definite favorite!

  • clkandel on September 11, 2019

    Great flavor that blend nicely when made in advance. Next time I won't squeeze the liquid from the cucumbers because I'd like this to dish to be looser.

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