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Cucumber Raita

Spring 2003, July/August 2011

Your rating: None Average: 3.5 (24 votes)

Raita is cucumber-yogurt sauce used in Indian cuisine as a cooling balance for spicy dishes. Try it with curries or as a condiment for grilled meat or poultry.


Cucumber Raita Recipe

Makes: 1 1/2 cups

Active Time:

Total Time:

Ingredients

  • 1 small cucumber, peeled, seeded and diced
  • 1 cup low-fat plain yogurt
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon lime juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Combine cucumber, yogurt, mint, lime juice, garlic, cumin, salt and pepper in a small bowl. Serve immediately or cover and refrigerate for 30 minutes to allow flavors to blend.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days.

Nutrition

Per 1/4 cup serving: 32 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 2 g protein; 0 g fiber; 129 mg sodium; 146 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1 vegetable



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