Cucumber and Yogurt Salad (Kheere ka Raita)

From Classic Indian Cooking

Cookbook

Author(s): Julie Sahni

Page 343

Cuisine: Indian

Course: Salads

Reviews

1 reviews, average rating 5.0 / 5

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kathleen440

15 years ago

★ ★ ★ ★ ★ 5/5

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Yum. I used 2 cups of whole-milk yogurt and omitted the sour cream; substituted cilantro for mint; and refrigerated the raita for about 2 hours before serving. This was a delicious accompaniment to my dinner.

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