Grilled Onion Raita
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.
More From Cooking Light
- Calories: 24
- Calories from fat: 26%
- Fat: 0.7g
- Saturated fat: 0.1g
- Monounsaturated fat: 0.5g
- Polyunsaturated fat: 0.1g
- Protein: 1.3g
- Carbohydrate: 3.8g
- Fiber: 0.4g
- Cholesterol: 0.0mg
- Iron: 0.5mg
- Sodium: 87mg
- Calcium: 39mg
- 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
- 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.
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Grilled Onion Raita Recipe at a Glance
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