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Indian Cucumber Raita

Serves: 6
Total Calories: 87

Ingredients

3 cups plain yogurt
3 cucumbers seeded, finely chopped, and squeezed dry
1/4 jalapeño pepper seeded and thinly sliced
2 1/2 tablespoons chopped fresh mint
1 1/4 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground coriander
1 to 1 3/4 pound Bread Bowl

Directions:

*When preparing the pepper, be sure to wear gloves, and be careful not to touch your eyes.

1. Place all of the ingredients in a medium bowl and mix together gently. Transfer to an airtight container and refrigerate at least 4 hours or overnight.

2. Transfer the chilled raita to the bread bowl and serve.

Nutritional Facts:

Serves: 6
Total Calories: 87
Calories from Fat: 0

This Indian Cucumber Raita recipe is from the The Sourdough Bread Bowl Cookbook Cookbook. Download this Cookbook today.


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