Watercress Raita

5m
Prep Time

3h
Cook Time

3h 5m
Ready In

Recipe: #9249

April 25, 2013

Categories: Appetizers, Indian, 5-Minute Prep, Diabetic, Fat Free, Gluten-Free, Heart Healthy Low Calorie, Low Fat, Low Glycemic, No Eggs, Vegetarian, Special Diet - Weight Watchers etc., Sugar Substitute, Vegetarian Dinner, more

recipe by:
Engrossed

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recipe by:
Engrossed

"This is different from traditional raita you may be familiar with, but just as cooling as the cucumber type and pretty too! From: The Vegetarian Epicure by Anna Thomas, first edition 1972. This book was a real find! Cook time is chill time."

Original is 6 servings

Metric US

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Ingredients

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2 cups nonfat plain yogurt
1 cup fresh watercress leaf, dried and finely minced
1 garlic clove, minced
1/2 teaspoon salt

1 1/2 teaspoons sugar or sucralose
1 pinch cayenne pepper or black pepper
1/2 green bell pepper, seeded and minced
1/2 red bell pepper, chopped to garnish (optional)

Nutritional

Serving Size: 1 (130.9 g)
Calories 84.5
Total Fat - 0.2 g
Saturated Fat - 0.1 g
Cholesterol - 1.6 mg
Sodium - 243.8 mg
Total Carbohydrate - 17.2 g
Dietary Fiber - 0.3 g
Sugars - 16.7 g
Protein - 3.8 g
Calcium - 127.5 mg
Iron - 0.1 mg
Vitamin C - 7.1 mg
Thiamin - 0 mg

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Step by Step Method

Step 1

Stir together yogurt, watercress and garlic.

Step 2

Add spices and green bell pepper.

Step 3

You may want to chill it for a few hours it to develop the flavors.

Step 4

Place in a serving dish and garnish with red bell pepper, if desired.

Tips

No special items needed.

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