Recipe by vburrito
"Quick and tasty Indian yogurt side dish that can help cool down any spicy meal. You can also add other veggies like onion, tomatoes, or bell peppers. I ate this almost every day growing up. The leftover cucumber seeds also taste great marinated in a little lemon juice with salt and pepper!"
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cucumber, peeled, halved lengthwise, seeded, and diced
green chile pepper, minced
Good! A nice balance of flavours. Second time round I added 1 clove of very finely diced garlic, which I thought worked well.
Personally I think this would be better pureed and served as a dipping sauce.
perfect without the chile!
This rendition of raita is perfect. I didn't change a thing. I thought the salt would be too much, but it was just perfect.
I have an Indian friend who used to cook lunch for me and I love her food! I really loved her yogurt Raita. This recipe is so good! Just like hers. The only thing I did differently is I added tomatoes to it because she always does. Yummy, so refreshing!
Fantastic - made with Athenos strained Greek-style yogurt (extra thick and rich even though it's fat free), added tomato and purple onion - truly wonderful! Thanks so much!
Very good recipe! Tastes very similar to what we get at our favorite Indian Restaurant in Los Angeles. Some changes: I didn't add the chile pepper, since I would like to keep the yogurt mild. Also, I didn't seed and dice the cucumber, I just used a grater to julienne it and stopped to the point where I would reach the seeds.
This was OK, but a little bland. I'd make it again, but would probably add some mustard seed or something with a little zing.
* Percent Daily Values are based on a 2,000 calorie diet.
Cucumber-Cilantro Raita (Yogurt)
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 3
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