It’s that time of year when there are more cucumbers than you know what to do with. We had six in the refrigerator and I wanted something other than sliced cucumbers and pickles. I was going through an old cookbook with loose recipes inside and Cucumber Ranita fell out. I love when that happens. The recipe wasn’t quite what I wanted (cream, whole milk yogurt, spices I didn’t have on hand, etc…), I just used the recipe as an inspiration for this recipe. We served it at a family party a few weeks ago and it was a hit.
Curried Cucumber Ranita
- 4 cucumbers, about 6″ in size
- 2 cups plain yogurt, regular or greek – the regular worked just fine and wasn’t too runny
- 1/4 cup cilantro, diced
- 1/2 cup Madras Curry Paste
- 4 oz orzo pasta
- 1/3 cup raisins
- 1/3 cup peanuts
- Prepare the pasta per directions on package.
- Finely shred 2 of the cucumbers. Mix with the yogurt and cilantro. Add the curry paste and stir well.
- Quarter the remaining cucumbers. You may want to remove the seeds or use seedless, but regular cucumbers worked just fine for me.
- Mix the yogurt sauce with the pasta. Add the cucumbers, raisins, and peanuts. Stir well. Serve cold.