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Raita

Course Appetizer
Cuisine American
Keyword indian side dish, mint yogurt, raita recipe, yogurt sauce
Prep Time 35 minutes
Total Time 35 minutes
Servings 4 servings
Grated, drained cucumber stirred into plain yogurt with mint, coriander, cumin and a pinch of salt.

Ingredients

  • 1/2 cucumber
  • 250 ml plain yogurt
  • 2 tbsp chopped fresh mint
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • pinch sea salt

Directions

  • Grate the cucumber into a sieve and let it drain for 30 minutes; press or squeeze out as much water as you can.
  • In a bowl, use a fork to mix the cucumber with the other ingredients, chopping the mint finely; add a little more salt if you like.
  • Taste and adjust. Cover and refrigerate for 30 minutes to 1 hour so the flavours can develop.
  • Serve with curry or any spicy food.

Notes

It can be frozen up to 3 months.

Nutrition

Serving: 104g | Calories: 43kcal | Carbohydrates: 6.6g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 1.3mg | Sodium: 80mg | Potassium: 231mg | Fiber: 0.4g | Sugar: 5.6g | Vitamin A: 109IU | Vitamin C: 1.9mg | Calcium: 140mg | Iron: 0.4mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; plain yogurt counted as plain nonfat yogurt. Brands and portions vary, so use it only as an approximation.