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Cucumber-Yogurt Raita
  • Cucumber
  • Vegetables
Serves:   4
(serving size: 1/4 cup)

  • Prep Time:   10 minutes
  • Cook Time:   2 minutes
  • Total Time:   12 minutes


1 small clove garlic

1 tsp yellow mustard seeds
2 scallions
1/2 tsp ground coriander
canola oil
1 cup greek-style yogurt
1 herb - fresh or dried dill for fish; parsley or mint for curry
1 small cucumber


Mince 1 small clove garlic.  Put in bowl and set aside. 
In small fry pan, heat 1 tsp. yellow mustard seeds until they turn dark. (Note: partly cover the pan, as the seeds will ‘pop.’) 
Meanwhile, finely slice 2 scallions (white and green parts). 
When mustard seeds are dark and have stopped popping, add a half tsp. of ground coriander, a little canola oil (I like to add the coriander first, so it smokes a little bit), and sliced scallions.  Cook over medium heat 2 minutes, stirring occasionally. Take off heat and let pan cool for 2-3 minutes.
Add 1 cup of Greek-style yogurt (nonfat works well) to pan and mix.  Turn yogurt mix into bowl with minced garlic.
Add a herb--fresh or dried dill if serving with fish; parsley or mint for curry dish--stir and refrigerate.
Just before serving, peel and cube 1 small cucumber.  Add to yogurt sauce.

For broiled salmon or any curry dish


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