Cucumber Raita

  • Servings: 4
Cucumber Raita

Photography: John Kernick


  • 2 English cucumbers, thinly sliced
  • 2 tablespoons fresh lemon juice
  • 1 1/2 teaspoons mustard seeds
  • 1 1/2 cups low-fat plain yogurt
  • Coarse salt and ground pepper


  1. In a large bowl, combine cucumbers, lemon juice, mustard seeds, and yogurt. Season with salt and pepper and stir to combine.

Cook's Notes

To store, cover and refrigerate, up to 3 hours.


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