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Cilantro-Mint Raita

Cilantro-Mint Raita

  • Prep

    10 m
  • Ready In

    1 h 10 m
Matt W.

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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Original recipe yields 20 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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

Don
19

Don

10/26/2010

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

10/5/2009

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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