Raita (Indian Yogurt and Cucumber Condiment)

Raita (Indian Yogurt and Cucumber Condiment) Recipe
Photography: Becky Luigart-Stayner; Styling: Jan Gautro
This cool, creamy condiment is a must with spicy Indian recipes. Whole-milk yogurt soothes the palate and stands up to the spicier dishes.

Yield:

8 servings (serving size: 1/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 49
Caloriesfromfat 37 %
Fat 2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 2.7 g
Carbohydrate 5.3 g
Fiber 0.7 g
Cholesterol 8 mg
Iron 0.3 mg
Sodium 88 mg
Calcium 86 mg

Ingredients

1 English cucumber, coarsely shredded (about 2 cups)
1 teaspoon kosher salt
2 cups whole-milk yogurt
1/2 cup finely chopped red onion
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground black pepper
Dash of ground nutmeg
Dash of ground cinnamon
Dash of ground cardamom

Preparation

Place cucumber in a colander, and sprinkle with salt. Toss well; drain for 30 minutes. Rinse with cold water; drain. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine the cucumber, yogurt, and remaining ingredients.

Note:

Bruce Aidells,

September 2003
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