Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

This cool, creamy condiment is a must with spicy Indian recipes. Whole-milk yogurt soothes the palate and stands up to the spicier dishes.

Bruce Aidells
Recipe by Cooking Light September 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary test

Yield:
8 servings (serving size: 1/3 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

49 calories; calories from fat 37%; fat 2g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.1g; protein 2.7g; carbohydrates 5.3g; fiber 0.7g; cholesterol 8mg; iron 0.3mg; sodium 88mg; calcium 86mg.
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