Commonly enjoyed with naan in India, yogurt comes together with cucumber, cilantro and serrano peppers for a refreshing side with a satisfying touch of heat.
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
Ingredients
- 1 teaspoon whole cumin seed
- 1 teaspoon whole coriander seed
- 1 3/4 cups plain Greek yogurt
- 1 Kirby cucumber, seeded and diced
- 3 tablespoons finely chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 tablespoon vegetable oil
- 1/2 to 1 serrano chile, seeded and minced
- Kosher salt and freshly ground white pepper
- 2 to 4 naan breads, for serving
- 1 to 2 tablespoons unsalted butter, melted
Instructions
- 1. Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.
- 2. Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and chile with 1 tablespoon water in a bowl. Top with remaining cilantro.
- 3. Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.