Cucumber-Raisin Raita

  • Yield 8 servings
  • Prep 15 mins
  • Cook 0 mins

This mildly spicy condiment is the perfect complement to Indian and Middle Eastern grilled lamb or couscous.


1 1/2 cups plain fat free yogurt
1 teaspoon grated lemon zest
1 tablespoon chopped fresh mint leaves
1 teaspoon granulated sugar
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 cup English cucumber, peeled, seeded and diced 1/4-inch
1 cup California raisins
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper


  1. Set a strainer lined with a paper coffee filter over a bowl. Place the yogurt in the filter and let it drain for 3 to 4 hours.
  2. Turn the thickened yogurt into a mixing bowl. Fold in the remaining ingredients and season with salt and pepper.

By Chef Roy Harland, courtesy of the California Raisin Marketing Board



Get every new post delivered to your Inbox.

Join 262 other followers