Cucumber Raita
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 95.4
- Total Fat: 0.3 g
- Cholesterol: 0.0 mg
- Sodium: 2,147.1 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.2 g
- Protein: 12.9 g
View full nutritional breakdown of Cucumber Raita calories by ingredient
Introduction
I found this recipe on Dr. A.Weil's website. We tried it and liked it very much. I found this recipe on Dr. A.Weil's website. We tried it and liked it very much.Number of Servings: 4
Ingredients
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2 large cucumbers, peeled,seeded and chopped
1 medium onion, finely chopped
1 tablespoon salt
2 cups plain, nonfat yoghurt (I use Fage Greek yoghurt-it is very thick and creamy)
1/2 teaspoon ground cumin
Black pepper to taste
Directions
1. Mix the cucumbers, onion, and salt in a bowl. Let stand for 1/2 hour.
2. Drain off the liquid, rinse well with cold water, and drain; then soak in cold water to remove as much salt as desired. Drain well.
3. Add the yoghurt, cumin, and pepper. Refrigerate for at least 2 hours before serving.
I found that if it sat longer in the fridge the flavors combined even more and it was even better.
Although the recipe calculator shows a lot of sodium a lot rinses off.
Makes 4 servings-but we eat less.
Number of Servings: 4
Recipe submitted by SparkPeople user BONGOBETTE.
2. Drain off the liquid, rinse well with cold water, and drain; then soak in cold water to remove as much salt as desired. Drain well.
3. Add the yoghurt, cumin, and pepper. Refrigerate for at least 2 hours before serving.
I found that if it sat longer in the fridge the flavors combined even more and it was even better.
Although the recipe calculator shows a lot of sodium a lot rinses off.
Makes 4 servings-but we eat less.
Number of Servings: 4
Recipe submitted by SparkPeople user BONGOBETTE.
Member Ratings For This Recipe
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