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cucumber raita with dill

Serves 8
I love to serve this on the side with spicy dishes such as Coconut Chicken Curry (page 142) or as a dip with crunchy fresh vegetables such as celeery, carrots, broccoli, or cauliflower.

  • 1 medium cucumber, peeled, seeded, and chopped
  • 16-ounce tub yogurt, preferably Greek-style
  • 2 tablespoons finely chopped fresh dill
  • Salt and pepper

In a mixing bowl, combine the cucumber and the yogurt. Stir in the dill. Season with salt and pepper to taste. Serve with crunchy vegetables such as broccoli, cauliflower, carrots, and celery, and with store-bought Indian naan (a doughy flat bread that is perfect for soaking up the creamy yogurt).

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