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The recipe for this cooling yogurt dish, also known as kheere ka raita, is courtesy of Madhur Jaffrey and can be served with all Indian meals, including Jaffrey's Chicken with Roasted Coriander in Coconut-Curry Sauce. It also makes an excellent snack.

Martha Stewart Living, March 2017

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Credit: Martyna Szczesna

Recipe Summary

prep:
10 mins
total:
10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet over medium-high heat, toast cumin seeds until fragrant, 2 to 3 minutes. Let cool completely, then grind in a spice grinder.

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  • Whisk yogurt until smooth. Stir in cumin, 1 teaspoon salt, and remaining ingredients; season with black pepper. Store in an airtight container in refrigerator until ready to serve, or up to 2 days.

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