Reviewed: Apr. 14, 2012

Served this with brown basmati rice , saag paneer, nan and some other things the other day. It isn't necessary to use only greek yogurt. Just let drain some regular non fat yogurt through a fine seive/coffee filter. I used fresh yogurt I made the day before. This recipe can be used in so many ways. I even use it for salad dressing! Delicious; so refreshing!

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Reviewer:

Susan Emma

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Reviewed: Feb. 13, 2012

We had this with the Lamb Tagine (well, we made beef Tagine) and this was our favorite part. I will probably make this again to go with other recipies. Had to cut the recipe in half though because it makes a bit too much to be used as a condiment for just three people.

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Reviewer:

lmpearl

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Reviewed: Jan. 25, 2012

Good base, but I used only 1 seedless cucumber, rough chopped; cilantro instead of mint; and added 1 tsp cumin. Pretty much exactly what I wanted. Thanks for posting!

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Reviewer:

NJFoodies

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Nov. 30, 2011

Tasty!

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Reviewer:

Statlady

Cooking Level: Intermediate

Reviewed: Oct. 23, 2011

Excellent!

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Reviewer:

Howard

Cooking Level: Intermediate

Home Town: Patterson, New York, USA

Living In: Henderson, Nevada, USA

Reviewed: Oct. 15, 2011

We used Greek yogurt for this recipe and it thinned out well after sitting in the fridge overnight after combining it with everything else. Very light and fresh-tasting. We used one reviewer's suggestion to peel the cucumber to the seeds then dice the inner peels for the raita. The texture of doing it that way worked well for us.

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Reviewer:

FoodObsessedMom

Cooking Level: Expert

Home Town: Williamsburg, Virginia, USA

Living In: Abingdon, Virginia, USA

Reviewed: Sep. 20, 2011

Use Greek yogurt, for the end result is richer & far less watery. I also did not use the full amount of yogurt. What a wonderful, fresh tasting salad.

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Reviewer:

SUNRAY9177

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Norfolk, Virginia, USA

Reviewed: Jul. 26, 2011

Great!

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Reviewer:

Susannah

Reviewed: Jul. 25, 2011

I prepared this as more of a condiment than a salad, because that's what I was after for my purpose. It's also awesome as a salad! I used 1 regular, peeled cuke and shredded it with the corse side of a box grater. I put it in a fine sieve and sprinkled it with some kosher salt, stirred it well and sprinkled another pinch of salt on it. I let this drain @ 15-20 minutes while I assembled the other ingredients. This draws out much of the moisture and keeps the cuke from watering down the raita. Otherwise, I followed the recipie as printed, cutting all in half since I only used one cuke. This was a FANTASTIC topping for Yakuta's Indian Style Sheekh Kabab elsewhere on this site. In fact, the two go together so well, I'll not make the kababs without this raita!

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