Cucumber Raita Recipe | Vegetarian Times Skip to main content

Cucumber Raita

This refreshing Indian yogurt sauce is great served with spicy foods (such as curried lentils) as a palate cooler. Or tuck some into a falafel-filled pita, or spoon it over grains, vegetable croquettes and grilled vegetables. Store raita in an airtight container in the refrigerator for up to 2 weeks.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 8-oz. carton plain low-fat yogurt
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½ cup finely chopped, seeded, peeled cucumber
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¼ cup minced green onions
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2 Tbs. chopped fresh mint
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¼ tsp. ground cumin

Instructions: 

Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.

Nutrition Information: 

Calories: 
31
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
g
Carbohydrates: 
4 g
Cholesterol: 
2 mg
Sodium: 
35 mg
Fiber: 
g
Sugar: 
3 g
Yield: 
Makes about 1 1/2 cups

Comments on this Recipe

I picked up the september issue and made my best ever hummus. Found fafale and cucumber raita to top off the meal thanks,

Good stuff

Tasty and fresh. Added about 1/2 cup diced celery for extra crunch, added a pinch of celery salt, reduced amount of yogurt (was too soupy for us) and topped with chopped pistachios. A definite keeper.