+
0 (0)

Sauces and Condiments, Vegetarian

Raita

In the beautiful economy of the forest -- or the urban backyard garden -- leaves are nature's brilliant cookware. Banana leaves can be cut down to make plates or unfurled into wrappers perfect for steaming fish on a low-slung grill. ... Read more

Total time: 15 minutes, plus sitting time | Makes 3 cups
  • 1 large English cucumber or 4 Persian cucumbers
  • 1/2 teaspoon sea salt
  • 2 cups full-fat plain yogurt
  • 1 large clove garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup finely chopped fresh mint

Step 1Peel and grate the cucumber(s) into a medium bowl. Stir in the salt, cover and allow to sit for 30 minutes.

Step 2Drain the cucumbers, squeezing out as much liquid as you can. Add the yogurt, garlic, pepper and mint and stir to combine.

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sauces and Condiments

Sichuan flavor base
Sweet, aromatic soy sauce (fu zhi jiang you)
Poudre de Colombo
Curry Mayonnaise