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A common condiment in India, this yogurt-based sauce is used to help cool down spicy foods. Raita is versatile--you can mix it up with whatever cooked or raw veggies you have on hand in place of the cucumber.

Carolyn Malcoun
Source: EatingWell Magazine, July/August 2019

Recipe Summary

active:
10 mins
total:
20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss cucumber with 1/4 teaspoon salt in a fine-mesh sieve. Let drain for 15 minutes. Shake to release any additional liquid, then transfer to a clean kitchen towel; squeeze out as much liquid as possible.

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  • Transfer the cucumber to a medium bowl and stir in yogurt, mint, lemon juice, pepper and the remaining 1/4 teaspoon salt.

Nutrition Facts

18 calories; protein 1g; carbohydrates 2g; dietary fiber 0.4g; sugars 1.5g; fat 0.7g; saturated fat 0.4g; cholesterol 2.7mg; vitamin a iu 124.7IU; vitamin c 1.7mg; folate 8.8mcg; calcium 34.1mg; iron 0.3mg; magnesium 8.3mg; potassium 92.8mg; sodium 107.6mg.
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