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Tomato-Cucumber Raita

:  June/July 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 4.5 (10 votes)

Raitas provide a cool note to a spicy dish.


READER'S COMMENT:
"I ended up adding dill and SUGAR to this recipe. It definitely needed sweetened. May have been better with vanilla yogurt instead of plain? Will probably skip the mint next time, too. It was a bit overpowering. "
Tomato-Cucumber Raita Recipe

Makes: 1 3/4 cup, for 4 servings

Active Time:

Total Time:

Nutrition Profile

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

View Our Nutrition Guidelines »

Ingredients

  • 1 cup low-fat plain yogurt
  • 1/2 cup finely chopped seeded peeled cucumber
  • 1/2 cup chopped seeded tomato
  • 1/4 cup minced red onion
  • 2 tablespoons chopped fresh mint
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt

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Preparation

  1. Combine yogurt, cucumber, tomato, onion, mint, cumin and salt in a small bowl; mix well. Cover and refrigerate until ready to serve.

Nutrition

Per serving: 53 calories; 1 g fat ( 1 g sat , 1 g mono ); 4 mg cholesterol; 6 g carbohydrates; 4 g protein; 1 g fiber; 193 mg sodium; 243 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 low-fat milk, 1 vegetable


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Recipe Categories

Health & Diet Considerations
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
4
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Sauce/Condiment, savory
Ethnic/Regional
Asian
Indian
Publication
The EatingWell Healthy in a Hurry Cookbook (2006)
June/July 2005
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