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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 52.6
  • Total Fat: 0.1 g
  • Cholesterol: 0.3 mg
  • Sodium: 167.2 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.9 g

View full nutritional breakdown of Cucumber Raita calories by ingredient
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Cucumber Raita



View the original recipe for Cool-as-a-Cucumber Raita

Introduction

This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries. This creamy, tangy dip does double duty: with mint, it's a perfect pair with Greek fare; with coriander and cumin, it cools down spicy Indian curries.
Number of Servings: 8

Ingredients

    1 cup cucumber, chopped or grated coarsely and drained.
    1 cup tomatoes, seeded and chopped
    1-2 Tbsp. lemon juice (to taste)
    1/2 tsp. salt
    1/4 tsp. cumin

Tips

English cucumbers are ideal for this recipe because their skin is more tender and they have fewer seeds. If you can't find one, use a traditional cucumber but peel it and remove the seeds.


Directions

After chopping the cucumber, and tomato, place them on a lint-free kitchen towel for 10 minutes to allow some of the moisture to drain.
Combine the cucumber, tomato, yogurt and lemon juice in a small bowl.
Add the salt and cumin.
Stir to combine.

Serve immediately or cover and refrigerate for up to two days. If refrigerated, stir before serving.

Makes approximately 8 servings, 1/2 cup each.






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