Recipe information
Yield
Makes 8 Servings
Ingredients
1
large unpeeled English hothouse cucumber, halved, seeded, coarsely grated
2
cups plain whole-milk yogurt
1
/4 cup (packed) chopped fresh mint
1
teaspoon ground cumin
1
/4 teaspon plus pinch of cayenne pepper
Need to make a substitution?
Preparation
Wrap grated cucumber in kitchen towel and squeeze dry. Whisk yogurt, mint, cumin, and 1/4 teaspoon cayenne pepper in medium bowl to blend. Add cucumbers and toss to coat. Season raita to taste with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated.) Sprinkle raita with pinch of cayenne pepper and serve.