Yogurt Raita (Cucumber and Mint Raita)
Try this Yogurt Raita (Cucumber and Mint Raita) recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 ts salt
- fresh ground black pepper
- 1 5-inch piece cucumber peeled
- 1 pint natural yogurt (i use plain)
- 2 tb fresh mint finely chopped
- 1/4 ts cayenne pepper
- 1/2 ts roasted cumin seeds ground
- Carbohydrate 46.749505 g
- Cholesterol 29.4 mg
- Fat 8.38929666666667 g
- Fiber 3.53647123729821 g
- Protein 28.1948175757576 g
- Saturated Fat 5.07983846969697 g
- Serving Size 1 1 Serving (691g)
- Sodium 354.651484848485 mg
- Sugar 43.2130337627018 g
- Trans Fat 0.528765727272727 g
- Calories 362 calories
Put yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all other ingredients and mix. Cover and refrigerate until ready to eat. Note: This is served alongside Indian dishes to cool the palate from the spiciness of the dish. The recipe is from Madhur Jaffreys "Indian Cooking." Posted to EAT-L Digest by Tania Hewes <taniah@NSERV1.CLSI.US.GEAC.COM> on
