Cilantro-Mint Raita

Cilantro-Mint Raita

2 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    1 h 10 m
Matt W.
Recipe by  Matt W.

“This refreshing mixture of mint, cilantro, yogurt, and cucumber is the perfect accompaniment to a spicy curry, a Moroccan tagine dish, or a Greek lamb dish. Serve with warm naan, pita, or other flatbread. Garnish with cucumber and mint sprigs.”

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Ingredients

Adjust Servings

Original recipe yields 2 1/2 cups

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Directions

  1. Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.

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Reviews (2)

Rate This Recipe
Don
18

Don

I have to say I'm disappointed. I'm afraid it is not to my taste or texture. I like body and texture ( bits) in my raita Just the ingredients chopped finely and mixed. (personal ) RE the smooth mixture itself, I think cilantro- mint is a bit of a misnomer. The mint was basically missing, totally dominated by the cilantro and the cumin. 2 Tablespoons cumin seems excessive for this spice. Teaspoons possibly but, for me, not tablespoons. Sorry only 2 stars max.

KitchenWitch
7

KitchenWitch

I think if you used more mint and less cilantro, this would be way better. As is, it's just kind of... weird. However, it does serve its purpose of cooling the palate.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 20 cal
  • 1%
  • Fat
  • 0.5 g
  • < 1%
  • Carbs
  • 2.6 g
  • < 1%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 1 mg
  • < 1%
  • Sodium
  • 38 mg
  • 2%

Based on a 2,000 calorie diet

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Cucumber-Cilantro Raita (Yogurt)

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