Slow Cooker Cucumber Mint Raita
Cucumber and mint act as a great coolant in this dip when mixed with creamy spiced yogurt. Cool cucumber raita is a staple in Indian homes during the summer.
Serves: 8Hands-on: 15 minutesTotal: 12 hours 15 minutesDifficulty: Easy
- 3 cups milk (whole or reduced fat)
- ¼ cup plain yogurt with active culture
- 1 cup grated cucumber, drained
- ¼ cup fresh mint leaves
- ½ tsp. roasted cumin powder
- 1 tsp. sugar
- ½ tsp. ground black pepper
- ½ tsp. salt
- Pour milk into a 5-quart slow cooker. Put the lid on and turn the heat on low setting; cook for 3 hours.
- Turn the heat off and let the milk sit in the same slow cooker for 3 hours.
- Take a cup of warm milk from the slow cooker, mix it with the yogurt with active culture in a small bowl. Whisk well, transfer it back to the slow cooker, and whisk entire mixture well.
- Take a thick towel, fold it to a size bigger than the mouth of the slow cooker; place it on top of the slow cooker to cover the mouth and put the lid back on to create a seal. Cover the whole slow cooker with another towel or blanket so that the heat does not escape. Let it sit for at least 8–9 hours or overnight.
- Whisk the yogurt in a bowl, making it smooth with no lumps.
- Drain any extra liquid from the grated cucumber and add it to the yogurt. Crush the mint with a mortar and pestle, or blend it in a blender. Add the rest of the ingredients. Mix well.