Mamta's Kitchen

Cucumber, Carrot, Mint and Cress Raita

Kheera, Gajar aur Pudina Raita

Mamta Gupta

This is an easy, refreshing summer raita, using fresh summer ingredient. Serves 4-6

Ingredients

  • 2 cups, thick Greek type or other full cream yoghurt (or Sour cream)

  • 2 cups finely chopped cucumber

  • 1 medium carrots, peeled and grated or finely chopped

  • A handful of fresh mint leaves, finely chopped

  • 1-2 green chillies, finely chopped (optional, but they are nice)

  • Salt to taste

  • 1/2 tsp. coarsely ground roast cumin seeds (or freshly ground black pepper)

  • 1 tbsp. cress or mustard leaves* for garnish

  • Optional garnish; a sprig of mint leaves

Instructions

  1. To make, Beat yoghurt lightly with salt and cumin powder.

  2. Add and fold in all other ingredients together in a large bowl.

  3. Transfer to a serving bowl.

  4. Garnish with a sprinkle of cress leaves or a sprig of mint.

  5. Serve chilled.

  6. Also see Raita Selection.

Notes

  • * To grow Rai or black mustard seeds, place a folded kitchen towel at the base of a small pot. I re-use the commercial pots in which cress type herbs are sold. Sprinkle water to sature is fully. Sprinkle seeds evenly and thickly on top. Keep in a shaded area of your kitchen until germination. The move to a window sill. Keep watered. Cut leaves with stalks when 3-4 inches tall.

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