Yogurt-Cucumber Raitta
Categories: CondimentServes: 4 Servings
Ingredients:
- 1 lg Cucumber
- 1 pt Plain yogurt
- 1 tb Lemon juice
Instructions:
----------------------------------OPTIONAL----------------------------------
1/4 tb Cayenne (if you want a
-little zing to it)
Date: Wed, 6 Mar 1996 09:04:35 -0500
From: cpa@gis.net
Shred 1 large cucumber, stir in 1 pint plain yogurt, and a tablespoon of
lemon juice. Add a 1/4 t. cayenne if you want a little zing to it. (We
don't, because we need the cooling yogurt to balance the hot curries).
Serve with any curry dish, along with pita bread, sliced apples or other
fruit, chutney, etc.
We make a quart's worth of yogurt with this recipe (several cucumbers), and
keep it in the fridge when we make a week's worth of curried chickpeas, or
other pulse.
It'll cool you off after you heat up with the curry! - Colene -
FATFREE DIGEST V96 #65
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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