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Cucumber-Tomato Raita

Cucumber-Tomato Raita

Oxmoor House JANUARY 2008

  • Yield: 1 2/3 cups (serving size: 1 tablespoon)

Ingredients

  • 1 1/2 cups plain low-fat yogurt
  • 1 cup chopped seeded tomato (about 1 medium)
  • 1/2 cup grated seeded cucumber, squeezed dry (1 small)
  • 2 tablespoons minced fresh mint
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt

Preparation

Spoon yogurt into a wire mesh strainer lined with several layers of heavy-duty paper towels. Cover with additional paper towels; let stand 10 minutes. Scrape drained yogurt into a bowl using a rubber spatula. Stir in tomato and remaining ingredients. Cover and refrigerate 1 hour. Stir before serving.

Nutritional Information

Amount per serving
  • Calories: 10
  • Fat: 0.2g
  • Saturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 1.4g
  • Cholesterol: 1mg
  • Iron: 0.1mg
  • Sodium: 31mg
  • Calories from fat: 18%
  • Fiber: 0.2g
  • Calcium: 20mg
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Cucumber-Tomato Raita recipe

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