Created by: JostLori
Created on June 29, 2014
Spiced Cucumber Raita
"Saving this recipe from the Food Network Kitchens. Looks easy and tasty! Serving size is said to be 1/4 cup, but from my experience when eating with Indian friends, each person eats at least 1/2 cup of the raita!!!"
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Prep Time: 15mPT15M
Cook Time: 5mPT5M
This was tasty and easy to make. I have tons of cucumbers, so I gave it a try. It wasn't particularly hot as the yogurt cooled the spice down a lot. Good on naan..
- 1 teaspoon cumin seed (whole)
- 1 teaspoon coriander seed (whole)
- 1 3/4 cups Greek yogurt (plain)
- 1 cucumber, diced (seeded, kirby)
- 3 tablespoons cilantro, finely chopped (fresh)
- 1 tablespoon lime juice (fresh)
- 1 tablespoon oil (vegetable oil)
- 1/2 to 1 serrano chili, seeded and minced
- Kosher salt and fresh ground white pepper
- 320 to 640 grams naan bread (2 to 4 breads, for serving)
- 1 to 2 tablespoon unsalted butter (melted)
What You Will Need
No special items needed.
Toast the cumin and coriander seed in a small hot pan over medium heat, 3 to 5 minutes, or until toasted. Process the seeds in a spice grinder until powdery.
Combine the spice powder with the yogurt, cucumber, 2 tablespoons cilantro, lime juice, vegetable oil, and chile with 1 tablespoon water in a bowl. Top with remaining cilantro.
Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.
Makes 2 cups, about eight 1/4 cup servings.
- Serving Size: 1 (121.3 g)
- Calories 164.9
- Total Fat - 4.7 g
- Saturated Fat - 1.5 g
- Cholesterol - 5.7 mg
- Sodium - 211.9 mg
- Total Carbohydrate - 23.1 g
- Dietary Fiber - 1.9 g
- Sugars - 4 g
- Protein - 7.9 g
- Calcium - 156.5 mg
- Iron - 1.8 mg
- Vitamin C - 6.3 mg
- Thiamin - 0.2 mg