Tomato-Cucumber Raita

Serves: 4
Total Calories: 52


1 1/2-2 cups plain yogurt, whole-milk
1/2 teaspoon cumin seeds
1 cucumber, small, or 1/2 large, peeled, seeded, and finely diced
1 tomato, medium, fresh, ripe, peeled, seeded and finely diced
salt and freshly ground black pepper, to taste


1. If you are draining the yogurt, place 2 cups in a yogurt strainer, or regular strainer lined with a double layer of dampened cheesecloth, and set the strainer over a bowl. Let the yogurt drain, in the refrigerator, for 2 hours.

2. Toast the cumin seeds in a dry skillet over medium heat until toasted and fragrant, about 2 minutes.

3. Transfer the yogurt to a serving bowl and stir in the cumin seeds, cucumber, tomato, and salt and pepper. Serve immediately or at least within 4 hours of making serve at room temperature.

Makes about 3 cups enough to serve 4 to 6

Nutritional Facts:

Serves: 4
Total Calories: 52
Calories from Fat: 0

This Tomato-Cucumber Raita recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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