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Thursday, March 26, 2009

Mint, Cucumber & Yogurt Raita

I generally prepare cucumber & yogurt raita as it is liked by the family members. As tonight I am having a mint based menu, just added a few chopped mint leaves in the curd mixture to form a mint, cucumber & yogurt raita.


  • 2 cups sour curd
  • 1 small cucumber, grated
  • ½ cup fresh mint leaves, finely chopped
  • 3-4 cloves garlic, peeled and finely minced
  • 1 tsp powdered sugar
  • 1 tsp salt
  • ½ tsp red chilli powder (optional)
  • 1 tsp roasted cumin seed / jeera powder
  • a pinch rock salt, for garnishing


  1. Wash, peel and grate the cucumber and place the grated cucumber on a strainer to drain the excess water.
  2. Strain the curd in a clean & thin / muslin cloth to squeeze out the water and collect the curd in a mixing bowl.
  3. Add the grated cucumber (press to ensure that there is no excess water, chopped garlic & mint leaves and mix well.
  4. Add salt, powdered sugar, red chilli powder and mix well (Add ½ cup water, if required).
  5. Refrigerate for 4-6 hours. Sprinkle rock salt & roasted cumin seed powder and serve well chilled.


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