Category: Salads
Rating:
3.69
Servings: 5
Ingredients
1 text only
Directions: How to Cook Cucumber And Coconut Raita
Got some cucumbers languishing in the fridge? Probably won't be after you see the next four posts...
Raitas or yoghurt salads provide a cool and refreshing contrast to hot curries in an Indian meal. However, raitas like this one can also be used as a dip for crudites or as a light lunch served with naan or paratha breads.
Peel 500 g cucumber and halve lengthwise. out the seeds and slice the cucumber finely, about 3 mm thick.
Have ready a large pot of boiling water and bowl of ice-cold water. Drop the cucumber to the boiling water for 2 minutes, then scoop out and into the cold water. (Using a deep-fry basket makes this easier.) Drain the cucumber and dry it thoroughly.
In a bowl, mix 500 mL yoghurt (low fat can used), salt to taste, 1 tablespoon finely chopped parsley, 2 tablespoons of finely chopped dill, 2 tablespoons of toasted and chopped walnuts or pecan nuts, 1/3 cup of grated fresh coconut (or use dried shredded coconut pre moistened with about one and a tablespoons of boiling water) and 1 hot chopped finely.
When well blended, stir in the the cucumber.
Heat a tablespoon of oil in a small pan, then add two teaspoons of black mustard seeds. When the mustard seeds sizzle and turn grey, tip seeds and oil into the cucumber mixture and stir well. Refrigerate for an hour or so to allow the flavours to blend.
Makes 5 or 6 servings.
From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/29/92.
Posted by Stephen Ceideberg; February 17 1993.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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