Cucumber Raita with Mint recipe

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Ingredients

½ teaspoon cumin seeds
2 ½ cups plain yogurt
1 cucumber, peeled and thinly sliced
2 tablespoons chopped fresh mint
1 teaspoon salt
½ teaspoon cayenne pepper
ground black pepper to taste

Nutrition Info

70.1 calories
carbohydrate: 8.3 g
cholesterol: 6.1 mg
fat: 1.7 g
fiber: 0.3 g
protein: 5.6 g
saturatedFat: 1 g
servingSize: -
sodium: 460.1 mg
sugar: 7.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes, pour into a wide bowl to cool.

  2. Grind cumin seeds in a mortar and pestle into a fine powder.

  3. Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.

  4. Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt, season with black pepper.

Recipe Yield

6 servings

Recipe Note

A cooling Indian yogurt dish that can be served as an accompaniment or as a dipping sauce. Excellent with samosas.

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