Cucumber Raita
An Indian yogurt dip, my Cucumber Raita recipe is light, fresh, and delicious, plus it has a great cooling effect and is a palette cleanser with super spicy dishes. It’s the perfect accompanying side for Tandoori Chicken. There are thousands of varieties of Raita, mine has diced cucumber, diced red onion, cilantro, and mint leaves.
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Servings: 4
Calories: 53kcal
Ingredients
- 1 Cup Yogurt
- 1 Cucumber Either diced or grated
- 1/4 Cup Red Onion Fine dice
- 2 Tablespoons Fresh Mint Chopped
- 2 Tablespoons Fresh Cilantro Or flat-leaf parsley, Chopped,
- 1/4 Teaspoon Ground Cumin
- 1/4 Teaspoon Cayenne Pepper
- 1 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
Instructions
- Peel and seed cucumber. For a chunky Raita, dice cucumber into ¼-inch dice, place in a sieve and add the salt to it, let drain for one hour, discard the liquid. For a smooth Raita, grate the cucumber and place in a clean kitchen towel, wring out the excess moisture, discard the liquid
- Optional: Place a skillet over medium-high heat and toast the ground cumin, black pepper, and cayenne pepper. This will wake up the spices and brighten their flavors.
- Place all ingredients in a bowl, mix to combine.
- Taste, adjust seasonings to your personal preference
Nutrition Facts
Cucumber Raita
Amount Per Serving
Calories 53
Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 8mg3%
Sodium 612mg27%
Potassium 226mg6%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Vitamin A 286IU6%
Vitamin C 4mg5%
Calcium 91mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.