Raita (Indian Yogurt and Cucumber Condiment)

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

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 37%
  • Fat: 2g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.7g
  • Carbohydrate: 5.3g
  • Fiber: 0.7g
  • Cholesterol: 8mg
  • Iron: 0.3mg
  • Sodium: 88mg
  • Calcium: 86mg

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

  1. 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.
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