Raita for Southern Indian Chicken Curry

Name: Raita for Southern Indian Chicken Curry
Yield: Makes about 2 cups
Ingredients: 1 cucumber, peeled, halved lengthwise, and seeded; 1 cup plain whole-milk yogurt (8 ounces), whisked until smooth; 1/2 teaspoon coarse salt; Chili powder, for sprinkling

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

Martha Stewart Living, January 2005

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Credit: Krause, Johansen

Recipe Summary

Yield:

Makes about 2 cups

Ingredients

1 cucumber, peeled, halved lengthwise, and seeded
1 cup plain whole-milk yogurt (8 ounces), whisked until smooth
1/2 teaspoon coarse salt
Chili powder, for sprinkling

Directions

Step 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.

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Step 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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Raita for Southern Indian Chicken Curry

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Recipe Summary

Ingredients

Directions

Cook's Notes

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Raita for Southern Indian Chicken Curry

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Raita for Southern Indian Chicken Curry