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Recipe courtesy of Tyler Florence

Cool Cucumber Raita

  • Level: Easy
  • Yield: 6 to 8 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    156
    Total Fat
    9
    Saturated Fat
    4
    Carbohydrates
    13
    Dietary Fiber
    1
    Sugar
    10
    Protein
    7
    Cholesterol
    21
    Sodium
    659
  • Total: 40 min
  • Prep: 10 min
  • Inactive: 30 min
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Ingredients

2 pints thick yogurt (recommended: Greek yogurt)

1/2 bunch cilantro leaves, chopped

1 teaspoon cumin seed

1 lemon, juiced

Kosher salt and freshly ground black pepper

2 cucumbers, peeled, seeded and chopped

2 tablespoons chopped mint leaves

Extra-virgin olive oil, for drizzling

Directions

  1. Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.
Show: Food 911
Episode: Curry and Spice

Categories:

Asian Indian Recipes Dip Dairy Recipes Cucumber Recipes for a Crowd Gluten Free

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11 Reviews
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Craig Ibbotson

Like may others, I had problems with this being way too thin. I actually made this twice. The first time according to directions, but pureeing all the greek yogurt (even after pre-straining) left a very thin, watery Raita, not what I wanted. Dumped that batch. Second batch I pureed the cilantro mix with a very small amount of yogurt, and then folded that into the main body of yogurt along with diced cucumber and mint. Much better consistency and thickness. Also, like others, I halved the lemon juice and increased the mint. I would not grate the cucumbers as that will add quite a bit of liquid and again make the Raita very thin. Taste and consistency was excellent after these adjustments.

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