Steps to Make Boondi Raita Recipe Hebbars Kitchen

Cucumber Raita

Use homemade boondi or store bought boondi.

Recipe Summary Cucumber Raita

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Ingredients | Boondi Raita Recipe Hebbars Kitchen

2 hot house cucumber - peeled, seeded and thinly sliced

2 cups Greek yogurt

3 tablespoons lemon juice

2 tablespoons chopped fresh mint

½ teaspoon white sugar

¼ teaspoon kosher salt

Directions

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!

Info | Boondi Raita Recipe Hebbars Kitchen

prep: 15 mins additional: 3 hrs total: 3 hrs 15 mins Servings: 12 Yield: 3 cups

TAG : Cucumber Raita

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