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Cucumber and Ginger Raita
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Raita-concombre-gingembre-2877.jpg
PT15M
PT15M
PT30M
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.
4
Metro
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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
Cucumber and Ginger Raita
-
Gluten-free
4
servings
0:15
Preparation
0:15
COOKING
0:30
TOTAL TIME
Ingredients
-
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
Preparation
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
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
