Raita

The Washington Post, April 18, 2007
  • Cuisine: Indian
  • Course: Condiment
  • Features: Fast

Summary:

This condiment is used as a "coolant" and goes with almost any savory dish.

It can be refrigerated in an airtight container for up to 2 days.

Makes 2 cups

Ingredients:

  • 10 ounces plain yogurt or soy yogurt
  • 1 medium seedless cucumber, (unpeeled) and grated (use the large-holed side of the grater)
  • 2 sprig mint, finely chopped
  • 1 teaspoon cumin seeds, toasted and ground into powder
  • 1/2 teaspoon salt, or more to taste

Directions:

Combine the ingredients in a medium bowl. Adjust seasoning to taste. Serve chilled.

Recipe Source:

From chef Nilesh Singhvi.

Tested by Kelly L. Johnson for The Washington Post.
E-mail the Food Section with recipe questions.
Nutrition Facts
Serving size: Per tablespoon serving
Calories: 7
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: 1mg 0
Sodium: 41mg2
Total Carbohydrates: 1g 0
Dietary Fiber: n/a 0
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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