"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Cucumber and Tomato Yoghurt Rayta Recipe

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This recipe for Cucumber and Tomato Yoghurt Rayta, by , is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Aubin
Added: Sunday, October 1, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium cucumber
1 Tb finely chopped onions
1 Tb salt
1 small firm ripe tomato cut into 1/2 inch cubes
1 Tb finely chopped cliantro
1 cup plain yoghurt
1 tsp ground cumin toasted in a small skillet for 30 seconds

Directions:
Directions:
Peel cucumber, de-seed, cut into 1/2 inch pieces,
add onions and salt in small bowl mixing well, rest at room
temp for 5 minutes or so then gently squeeze the
cucumbers to remove excess liquid which you will
discard. Mix cucumber pieces, tomato and coriander:
Add cumin to yoghurt and pour over the veggies. Mix
well, cover and refrigerate for at least an hour.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 min
Personal Notes:
Personal Notes:
This is a lovely cool addition to
highly spicy dishes to give your palate a respite.
You can eat it the next day too but you probably won't have
much left!

 

 

 

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