Raita for Southern Indian Chicken Curry

Photo: Krause, Johansen
2 cups

This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.


  • 1 cucumber, peeled, halved lengthwise, and seeded

  • 1 cup plain whole-milk yogurt (8 ounces), whisked until smooth

  • ½ teaspoon coarse salt

  • Chili powder, for sprinkling


  1. Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.

  2. Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.

Cook's Notes

Refrigerate in an airtight container up to 1 day.

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