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Grilled Onion Raita

Photo: Jan Smith
Yield 2 cups (serving size: 1/4 cup)
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.

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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

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

Cook's Notes

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.