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  Added: May 27, 2006  •  Visited (299)  •  Print version Print this recipe (43)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Yoghurt With Cucumber And Tomato
(Kheera Ka Rayta)
What You Need:
  • 1 medium-sized cucumber
  • 1 tablespoon finely chopped onions
  • 1 tablespoon salt
  • 1 small, firm ripe tomato, cut crosswise into ˝ -inch-thick rounds, sliced into ˝-inch-wide strips and then into ˝-inch cubes
  • 1 tablespoon finely chopped fresh coriander (cilantro)
  • 1 cup unflavored yoghurt
  • 1 teaspoon ground cumin, toasted in a small ungreased skillet over low heat for 30 seconds

  • How To Cook:
    1. With a small, sharp knife, peel the cucumber and slice it lengthwise into halves. Scoop out the seeds by running the tip of a teaspoon down the center of each half. Cut the cucumber lengthwise into 1/8 -inch-thick slices, then crosswise into ˝-inch pieces.

    2. Combine the cucumber, onions and salt in a small bowl, and mix them together thoroughly with a spoon. Let the mixture rest at room temperature for 5 minutes or so, then squeeze the cucumbers gently between your fingers to remove the excess liquid.

    3. Drop the cucumber pieces into a deep bowl, add the tomato and coriander, and toss them together gently but thoroughly. Combine the yoghurt and cumin and pour it over the vegetables, turning them about with a spoon to coat them evenly.

    4. Taste for seasoning, cover tightly, and refrigerate for at least 1 hour, or until completely chilled, before serving.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Asia » India
    Main Ingredient » Dairy » Yogurt
    Main Ingredient » Vegetables » Cucumbers
    Main Ingredient » Vegetables » Tomatoes
    Dish » Sauces & Condiments


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