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Cucumber Raita

:  Spring 2003, July/August 2011

Your rating: None Average: 3.9 (15 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:

Nutrition Profile

Low calorie | Low carbohydrate | Low saturated fat | Low cholesterol | Heart healthy | Healthy weight | Diabetes appropriate | Gluten free |

View Our Nutrition Guidelines »

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

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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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Recipe Categories

Ethnic/Regional
Indian
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
15 minutes or less
Servings
6
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Style/Theme
Make ahead instructions
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, savory
Publication
Spring 2003
July/August 2011
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