Cucumber Raita

Cucumber Raita

77
BenevolentEmpress 44

"Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same."

Ingredients

3 h 15 m {{adjustedServings}} servings 50 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 3.3 g
  • 5%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 2%
  • Sodium:
  • 62 mg
  • 2%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Footnotes

  • Note
  • To make your own Greek yogurt, place 2 1/2 cups of plain, nonfat yogurt in a strainer lined with several layers of cheesecloth. Place over a bowl, cover, and refrigerate overnight. Discard the liquid collected in the bowl, and proceed with the recipe!
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Reviews

77
  1. 106 Ratings

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This is my recipe, and I want to explain to the last poster why I use Greek style yogurt. The cucumbers will weep a tremendous amount of liquid, especially if you let this sit all day or overni...

Quick tip to make everything easier and a nice presentation as well: if you have a good vegetable peeler, once you have the outer peeled off, use the peeler to make wide, thin strips of the cucu...

Great Raita. I prepared it with one small addition and that was adding one teaspoon of cumin. It provided it with an exceptional taste and authenticity.