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Lemongrass Mint Raita

Lemongrass Mint Raita

Cool as a cucumber!

This cooling creamy side dish hails from India, Pakistani, and Bangladeshi cuisines and will cool your palate after a spicy curry. Heat up, cool down, enjoy! It's also super-delicious as a burger topping. We're sure there's tons of uses for this yummy side; have fun finding out!

18 MinPrep Time
5 MinCooking Time

  • 1 cup Greek yogurt
  • 1 tbsp Lemongrass Mint White Balsamic
  • 1 tbsp robust EVOO
  • ½ cucumber
  • 1 tsp Black Cumin Seeds
  • 1/4 tsp Coriander Seeds
  • ¼ cup cilantro, chopped

Step 1 - Grate cucumber, skin on, over a fine mesh sieve. Sprinkle with ¼ tsp fleur de sel and let sit over a bowl while excess liquid drips out for about 15 minutes. In a non-stick pan, toast cumin seeds and coriander over medium-low heat, removing from heat after 4-5 minutes and when cumin is fragrant.

Step 2 - With a mortar and pestle, grind toasted cumin seeds and coriander, then stir into Greek yogurt. Squeeze out any remaining liquid from grated cucumber and add to yogurt. Stir in chopped cilantro and season with fleur de sel and cracked black pepper.

  • Lemongrass Mint Balsamic
  • Black Cumin
  • Coriander Seeds