Recipe courtesy of Suvir Saran
Recipe courtesy of Suvir Saran
Watch how to make this recipe.
Raita
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- Level: Easy
- Total: 15 min
- Active: 2 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 128
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 20 mg
- Sodium
- 195 mg
The yogurt in raita is used as a palate moderator when eating spicy Indian food. If you want a cooling and calming condiment, raita is the place to go.
- Level: Easy
- Total: 15 min
- Active: 2 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 128
- Total Fat
- 5 g
- Saturated Fat
- 3 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 11 g
- Protein
- 7 g
- Cholesterol
- 20 mg
- Sodium
- 195 mg
Ingredients
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Directions
- In a skillet over medium heat, toast cumin, coriander and peppercorns until fragrant, 2 minutes. Using a spice grinder or coffee grinder, grind the spices. In a medium bowl, combine the spice mixture, yogurt, onion, tomato, chilies and salt. Finely chop mint and cilantro then mix into the raita. Peel and finely chop the cucumber, add to the raita and stir completely.
