Tomato, Jalapeno & Cucumber Yogurt Raita

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All Photos © Christine Elise McCarthy 2012

Ok – I finally did it!  I made a raita that I actually like and it was EASY.  Again – a food processor makes this a supremely easy thing to make.  Raitas are condiments used as a sauce, a dip or something to cool one’s palette during a spicy meal.  They vary from firm to watery in texture. I find I prefer the watery ones.  This one is right in the middle.

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Tomato, Jalapeno & Cucumber Yogurt Raita

INGREDIENTS

1 cup Greek yogurt

1/2 small onion

1/2 cucumber

1 tomato – quartered

2 Jalapenos – seeded

1 tsp (or more – to taste) ground cumin

Salt & pepper to taste (go LIGHT with the salt as it overpowers this dish quickly)

Cilantro – for garnish

Extra diced tomato or Jalapeno makes nice garnish, too.

DIRECTIONS

Put the yogurt in the food processor & whip it smooth.  Add the cumin & pulse until it is blended.  Drop the onion in & pulse til it is chopped finely.  Add the cucumber & jalapenos and pulse until they are chopped but not as fine as the onion.  Add the tomato & pulse a few times so that it appears diced – but bits are still clearly identifiable as tomato.

Put it in a bowl & garnish with cracked pepper, cilantro & tomato & jalapeno – if you are using them.

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3 thoughts on “Tomato, Jalapeno & Cucumber Yogurt Raita

  1. Pingback: Gluten-Free Bhajji or Onion Pakoras or Indian-style Onion Rings | Delightful-Delicious-Delovely

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