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This yogurt based salad is great served with spicy foods. There is plenty of room for variation in the recipe, as well as how you serve it. I like it best as a side dish, along with rice and a savory protein. It is also good as a dip or dressing. Cool, crisp cucumbers are perfect for raita, but you can use any number of veggies that are easy to shred and will provide some texture and moisture to the dish.
1 medium or 1/2 large cucumber, peeled and grated or finely diced
1/2 small onion, finely diced
1 small tomato, seeded and diced
1 cup plain yogurt
1/4 teaspoon salt
Salt and pepper to taste
Add any variation of the following:
1 teaspoon ground cumin
1 teaspoon mustard seeds, toasted in a hot skillet
1 teaspoon cayenne pepper
Handful chopped fresh cilantro and/or mint
Mix all ingredients together and let sit at least 30 minutes before serving. The veggies should release some moisture and thin out the yogurt a bit. Taste for salt and add more if desired.
Submitted by Sara Jones, Tucson CSA