A couple of weeks ago, my husband and I went to visit a family friend whom we haven’t seen for a long time. We spent our time talking and catching up while we snacked on samosas and some fruits. He knows that I love Indian food, so he gave me some samosas, lamb chops and a Ziploc bag of marinated tandorii chicken to take home with us. The samosas were immediately devoured by my family while the chops and chicken were put in the freezer. I got the chance to cook the tandorii chicken last week and I made this mint-cucumber raita to go with it. Raita is an Indian side dish made of yoghurt and served alongside spicy foods like curries, tandoriis and pulaos (rice dishes). I am not a big fan of spicy food but my dinner of tandorii chicken with the refreshing cucumber yoghurt sauce was satisfying and delicious. 😀
- 2 cups yogurt, whisked till smooth
- ½ cup mint leaves, chopped
- 1 cucumber, peeled, deseeded and grated
- ½ tsp cumin powder
- ¼ tsp red chilli powder
- ½ tsp sugar
- Salt to taste
- Combine all the ingredients in a large bowl; mix well. Cover with plastic wrap and chill for at least two hours.
- Serve with tandoriis or pulaos (rice dishes).
- Enjoy!
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