Red Meat Allergy Friendly Cucumber Mint Raita
Total time25 min
Prep time10 min
Cook time0 min
4.8(21)
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Learn more →Ingredients
4 servings
- 1 cup plain whole-milk yogurt
- ½ medium cucumber, peeled and coarsely grated
- 3 tbsp fresh mint leaves, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- 1 tbsp fresh lemon juice
- ¼ tsp salt, or to taste
- pinch of cayenne pepper (optional)
Instructions
- 1
Place the grated cucumber in a fine-mesh strainer set over a bowl. Sprinkle with a pinch of salt, toss to coat, and let stand for 10 minutes, then press firmly with the back of a spoon to squeeze out as much liquid as possible. Discard the liquid.
- 2
In a mixing bowl, whisk together the yogurt, lemon juice, ground cumin, ground turmeric, and grated ginger until smooth and evenly combined.
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