Member Log In

Vegetables

Please check back here for new recipes posted regularly. Want to submit a recipe? Click here.

Cucumber-Yogurt Raita

Cucumber
Vegetables

Serves: 4
(serving size: 1/4 cup)

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

Ingredients

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

Directions

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