Cucumber Raita
http://www.eatingwell.com/recipes/cucumber_raita.html
From EatingWell:
Spring 2003
Raita is used in Indian cuisine as a cooling balance for spicy dishes. Try it with curries or as a condiment for grilled meat or poultry.
1 1/2 cups
|
Active Time: 10 minutes |
Total Time: 10 minutes
Ingredients
- 1 cup low-fat plain yogurt
- 1 tablespoon lime juice
- 1 small clove garlic, minced
- 1 small cucumber, peeled, seeded and diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh mint
Preparation
- Combine yogurt, lime juice, garlic, cucumber, cumin, salt, pepper and mint in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.
Nutrition
Per tablespoon :
8 Calories;
0 g Fat;
0 g Sat;
0 g Mono;
1 mg Cholesterol;
1 g Carbohydrates;
1 g Protein;
0 g Fiber;
32 mg Sodium;
36 mg Potassium
Exchanges: Per tablespoon = free food
Tips & Notes
- Make Ahead Tip: Cover and refrigerate for up to 2 days.