Cucumber Raita

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From: EatingWell Magazine January/February 1999

An easy, cooling accompaniment to spicy dishes. Try it with Tandoori Chicken.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1/2 teaspoon canola oil
  • 1 clove garlic, minced
  • 1 medium cucumber, peeled, seeded and finely diced
  • 2/3 cup nonfat plain yogurt
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon honey
  • 1/2 teaspoon rice-wine vinegar
  • Pinch of ground cumin
  • Dash of Tabasco, or other hot sauce
  • Freshly ground pepper, to taste

Preparation

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  1. Heat oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to a bowl. Add cucumber, yogurt, cilantro, honey, vinegar, cumin and hot sauce. Stir to combine. Season with pepper.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.

Nutrition information

  • Serving size: 1 tablespoon
  • Per serving: 10 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 1 g protein; 3 mcg folate; 1 mg cholesterol; 1 g sugars; 19 IU vitamin A; 1 mg vitamin C; 21 mg calcium; 0 mg iron; 8 mg sodium; 42 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable

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