Cucumber raita
 Cucumber raita served with the garnishing of fresh coriander leaves. | |
| Place of origin | India |
|---|---|
| Region or state | Indian Subcontinent |
| Main ingredients | Cucumber, dahi (yogurt), Green Chilli |
Cucumber Raita is a variation of raita that can be used as a dip or a salad. It is made by mixing together freshly chopped cucumber, green chillies, and dahi (yogurt), and optionally finely chopped tomato and onion.[1][2]
It is especially popular in the summer months as it helps to beat the heat.[3] It is often served as a side accompaniment with the main course in Indian cuisine.
See also
[edit]
References
[edit]- ^ Sedgwick, Fred (2009). Where words come from: A dictionary of word origins. London: Continuum International Publishing group. ISBN 9781847062741.
- ^ Basic Food Preparation (Third ed.). Orient Longman Private limited. 1986. ISBN 81-250-2300-3.
- ^ Diets for the Summer, Marje Gosling, 2014
External links
[edit]
 | This Indian cuisine–related article is a stub. You can help Wikipedia by expanding it. |