Cucumber Raita
By á-27278
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.
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 8-oz. carton plain low-fat yogurt
- 1/2 cup finely chopped, seeded, peeled cucumber
- 1/4 cup minced green onions
- 2 Tbs. chopped fresh mint
- 1/4 tsp. ground cumin
Details
Adapted from vegetariantimes.com
Preparation
Step 1
Combine all ingredients in medium bowl, and mix well. Season to taste with salt, if desired. Serve right away, or chill.
You'll also love
- Leftover Prime Rib with Pasta 0/5 (0 Votes)
- Cod Taco 0/5 (0 Votes)
- Bee's Yummy Potatoes 0/5 (0 Votes)
- Garlic-Lime Grilled Pork... 4/5 (2 Votes)
- Pampered Chef Cucumber Lime Dip 0/5 (0 Votes)
Review this recipe