Yogurt Raita

Best made only a couple of hours in advance. Serve it cool, but not cold. Raitas are fresh relishes that side many Indian dishes, though we use it on bagels, sandwiches, over vegetables and cold poultry, and to dress salads. Yogurt is a favorite base with its clean cooling quality.


  • 1 large red onion, cut into 1/4-inch dice
  • 1/2 large cucumber, peeled, seeded and cut into 1/2-inch dice
  • salt
  • 1/2 to 2 whole fresh serrano or jalapeno chiles, seeded and minced
  • 2-1/2 cups plain yogurt (organic preferred)
  • 1/3 tight packed cup fresh mint or coriander leaves, torn

1. Toss together the onion and cucumber with about 2 teaspoons salt in a medium bowl. Let stand 30 minutes. Drain and press the pieces dry. The onion should taste mild.

2. In a clean bowl blend the onion and cucumber with the chiles and yogurt. Just before serving, fold in the fresh mint or coriander.

From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.

Prep time: 
Total time: 
2 to 3 cups
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