by Gina Solon

Serve Raita with plain or onion naan, on top of Cardamom Coconut Rice and with Chicken Saag.


  • 1 cup plain yogurt (made with whole milk)
  • 1 medium cucumber, skin on, cut into large cubes
  • 1 large handful cilantro
  • 1/2 tsp. cumin
  • 3/4 tsp. ground coriander
  • 1 tsp. lime juice
  • salt, to taste

Elizabeth Cecil

Put all in ingredients in a food processor with a fitted lid. Pulse 6 or 7 times, until the cucumber chunks are small, but the sauce isn’t completely smooth.


Yield: 4-6 servings