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Cucumber Raita

 
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Eat with Indian or Lebonese style flat breads. Great as a side with barbequed lamb.

Yield

6

servings

Prep

20

min

Cook

2

min

Ready

20

min

Low Fat, Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

2 medium cucumbers
lebonese or english
1 teaspoon salt
1 ½ cups greek yogurt
2 scallions, spring or green onions
thinly sliced
*
1 medium lemon
Juice of (must be fresh)
*
1 ½ teaspoons cumin seeds
1 tablespoon cilantro
(corriander) fresh - finely chopped
*
1 tablespoon mint leaves
fresh - finely chopped

Directions

Peel cucumber with a potato peeler to just remove the green skin.

Split the cucumbers and scoop out the seeds and discard.

Chop the cucumber into a ¼ inch dice and place in a strainer over a bowl. Mix through the salt - leave to drain for ½ an hour or so.

Lightly rinse the cucumber to remove access salt and drain for a few minutes (the drier the better).

Heat a dry skillet on the stove top over medium heat.

Add the cumin seeds and shake around for a minute or so until deliciously fragrant.

Pour seeds into a mortar and pestle and bruise.

In a bowl stir the yoghurt until smooth.

Add the cucumber, herbs, sliced onion and ½ the lemon juice and ½ the bruised cumin seeds and a grind of black pepper.

Stir and set aside for a few minutes to let the flavours develop.

Taste and adjust seasoning and lemon juice to your liking.

Sprinkle remaining cumin seeds on top.

Serve with flat breads or barbecued lamb.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 4743% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 8mg 3%
Sodium 424mg 18%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 3%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 5%
Calcium 9% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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