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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: 15m

Cook Time: 5m

   

Servings: 8  

 
 
  • 5.0000

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..

  Ingredients
 
  US | Metric  Print Ingredients
 
  • 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.
  How to Make
 
 

Step 1

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.

Step 2

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.

Step 3

Grill or toast the naan until warm, brush with butter. Serve the raita with the warm naan.

Step 4

Makes 2 cups, about eight 1/4 cup servings.

  Nutritional Facts
 
 
  • 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
  Reviews
 
 
1 review

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.

 

Review by Sheepdoc