Grilled Onion Raita

Grilled Onion Raita Recipe
Photo: Jan Smith
A chunkier version of a typically smooth raita (RI-tah), this Indian condiment is easy to prepare if you're firing up the grill for other foods. Serve with any of the main dishes featured here or as a cooling complement to a fiery curry. Store in an airtight container in the refrigerator for up to two days.

Yield:

2 cups (serving size: 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 24
Caloriesfromfat 26 %
Fat 0.7 g
Satfat 0.1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 1.3 g
Carbohydrate 3.8 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 87 mg
Calcium 39 mg

Ingredients

1 1/2 teaspoons extravirgin olive oil
1 onion, cut into 1/2-inch-thick slices
3/4 cup finely chopped English cucumber
3/4 cup plain fat-free yogurt
3/4 teaspoon cumin seeds
1 tablespoon minced fresh cilantro
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Prepare grill.

Brush oil over onion. Place onion on grill rack; grill 4 minutes on each side or until browned and tender. Remove onion to a cutting board, and cool completely; chop.

Combine sliced onion, chopped cucumber, and remaining ingredients in a medium bowl; stir well.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Andrea Chesman,

Cooking Light

September 2005
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