Cucumber and Ginger Raita

Cucumber and Ginger Raita
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time


Add all
  • 2

    English cucumber, peeled and seeded

  • 1 Tbsp.
    (15 mL)

    coarse salt

  • 1 tsp.
    (5 mL)

    fresh ginger, grated

  • 1

    lime (juice and zest)

  • 1 cup
    (250 mL)

    plain yogurt (Mediterranean style)

  • 1 tsp.
    (5 mL)

    ground cumin seed

  • 1 tsp.
    (5 mL)

    mustard seeds

  • 2 Tbsp.
    (30 mL)

    fresh coriander, chopped


Dice cucumbers and parboil in coarse salt for 1 hour. Rinse well and drain.

Add parboiled cucumber, ginger, lime juice and zest to the yogurt.

Heat the cumin and mustard seeds in a frying pan for a few minutes to bring out the flavours. Add to the yogurt.

Finish the raita by adding the fresh, chopped coriander.

Serve to accompany curries or other spicy dishes.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007