"Yogurt for dinner may sound like a crazy idea for those of you who are used to having it for breakfast, but some have enjoyed it for millennia."
Savory Yogurt For Dinner? Try Cucumber Raita
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Prep time: 10mins
Serves or Makes: 1
Recipe Card
ingredients
- 1 cup plain yogurt
- 1 cup cucumber, partially peeled and grated
- 1/4 teaspoon Himalayan pink salt, to taste
- 1/4 teaspoo cumin powder
- 1/8 black pepper, freshly ground
Method
Step 1
Place the yogurt in a mixing bowl with salt, black pepper, and cumin.
Step 2
Cut the cucumber into a manageable length, such as 4–6 inches. Cut off the peel, or leave it if you prefer. I like to remove half the peel so it looks like stripes. This is because there is nutrition in the peel, but at the same time the peel is hard to digest. Cut out any seeds if necessary. Grate the cucumber on a hand grater. Squeeze out the excess liquid from the grated cucumber, and then add the dry cucumber to the yogurt and spices.
Step 3
Mix well, and it is ready to serve.
Step 4
TO SERVE: Garnish with a sprinkle of paprika or minced coriander. This Cucumber and Yogurt Raita goes great with flavorful rice dishes, curries like Savory Chickpeas in Tangy Tomato Glaze, Whole Mung Dal with turmeric, ghee, and cumin, and an Indian flatbread.