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Cucumber Yogurt Salad

This cool yogurt salad, known as raita, is used to offset some of the heat from spicier dishes. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

  • Yield: Makes 3 cups
Cucumber Yogurt Salad

Source: Mad Hungry, January 2011


  • 1 cucumber, peeled, seeded, and chopped (about 1 cup)
  • 2 cups plain yogurt
  • 1 1/2 teaspoons toasted cumin seeds
  • 1/2 teaspoon coarse salt
  • Pinch of cayenne pepper


  1. Mix all ingredients together in a medium bowl. Chill and serve.

Reviews (2)

  • MsAngeDC 3 Mar, 2015

    This is an insanely easy and delicious recipe. I loved this recipe so much I signed up to write a review because there wasn't one! I did reduce the amount of cinnamon by a half a tsp and I reduced the amount of cloves to 1/4. I served it over brown basmati rice and I did make the cucumber yogurt dip to go with it which I think is key. It was a tiny little bit too salty I used kosher salt might reduce that next time and it's pretty spicy so if your a wimp I'd cut down the Cayenne. SO GOOD!!

  • MsAngeDC 3 Mar, 2015

    oops this review is for the spicy chickpeas recipe!!

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