Raita
3.4g
Net Carbs
1.9g
Protein
1.6g
Fat
0.3g
Fiber
34
Calories
Cooking tip: If you’ve tried this sauce and like it, try experimenting with herbs and spices to flavor it your way!
Ingredients:
- 1 cucumber (8-1/4") Cucumber (with Peel)
- 1/2 teaspoon Salt
- 2 tablespoons Peppermint (Mint)
- 1 ounce Cilantro (Coriander)
- 1 1/2 cups (8 fluid ounces) Whole Milk Plain Yogurt
- 1/8 teaspoon Curry Powder
Directions:
Cooling raita is a staple in Indian and Middle Eastern cuisines. It cools hot curries, but it's also great with mild dishes and spiced grilled meats and even as a dip. See below for a variation. Please use fresh cilantro in this recipe for the best flavor. Each serving is 1/4 cup.
- Peel and grate the cucumber, squeeze out excess water and place into a medium bowl.
- To the bowl add the yogurt, minced mint and cilantro, salt and curry powder. Cover and refrigerate for 1 hour to allow flavors to blend.
Tzatziki: Prepare Raita according to directions, omitting the mint, cilantro, and curry powder and adding 2 tablespoons extra-virgin olive oil, 1 mined garlic clove and 2 teaspoons lemon juice. For a more authentic dish, use Greek yogurt, which is thicker and richer - lower in carbs - then the standard supermarket variety yogurt.
