Raitha (Indian Yoghurt Salad)

Photo by Andrew Cebulka

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4-6 servings

  • ½ cup whole milk yogurt
  • 1 cup sour cream
  • ½ cup heavy cream
  • 3 teaspoons lemon juice
  • ½ cup cucumber (peeled and finely chopped)
  • ½ cup firm tomato (finely chopped)
  • ½ cup yellow onion (finely chopped)
  • 1 teaspoon cumin powder, separated
  • 1 teaspoon coriander powder, separated
  • Salt to taste
  • ½ teaspoon paprika
  • ½ cup finely chopped mint leaves
  1. In a medium-sized mixing or serving bowl, combine yoghurt, sour cream, heavy cream, lemon juice, cucumber, tomato, and onion. Mix well.
  2. Add half of cumin powder, coriander powder, and salt to the mixing bowl and mix.
  3. Sprinkle remaining cumin, coriander, and paprika on top. Sprinkle with mint leaves. Keep covered in refrigerator until ready to serve.
  • from Lavanya Sabin

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