| Level: | Easy |
| Total: | 2 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 large cucumber
- 2 cups plain yogurt
- 3/4 teaspoon cumin
- 1/4 teaspoon ground coriander seed
- 1/8 teaspoon cayenne
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh mint
- Pita wedges, for serving
Instructions
- Slice the cucumber in half. Use a spoon to scrape out the seeds, then grate it onto paper towels. Squeeze the cucumber in the paper towels to remove the excess moisture, then set aside.
- In a bowl, stir together the yogurt, cumin, coriander, cayenne, lemon juice, salt and pepper. Add the cucumber and stir to combine, then stir in the mint. Taste and adjust the seasoning as you desire.
- Cover and refrigerate for a couple of hours to allow the flavors to combine. Serve as a dip with pita wedges.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 141 |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 16 mg |
| Sodium | 549 mg |
Reviews
love it. i eat it with triscuits or with curried okra
Please at least attempt to say it properly
Didn’t like this at all!
As someone of Indian origin, I’m sorry to say that this is awful and doesn’t resemble raita at all. Some people do add a little bit of mint to theirs, but raita is always made w/ a bunch of cilantro in Indian cuisine- yet that’s completely missing in this recipe. Also we never add lemon to raita (the yogurt provides the tang) or raw spices to anything in Indian cooking- we always toast them whole first and then grind them and add them to the dish (especially important when the dish is not going to be cooked further, like this one). Cucumber is actually optional in raita… real raita is just yogurt, cilantro (and a little mint, if you like), a green chili for some heat, and salt. That is the authentic base recipe for raita, in case anyone wants to try the real thing.
lemons vary so greatly in size – i used only half of a large lemon and this was WAAYYY too lemony (and i love lemon). It tasted like creamy tart lemon dip. So, i’d start w a tbsp of lemon juice, and add (or not!) according to taste
This tasted delicious and fresh! I made a quarter of the recipe and it was the perfect amount for use as a condiment for a dinner for 6.
Definitely a flavorful fresh dip, letting it sit in fridge is a must. Just don’t think the flavors for me. I wanted to try this before going to a Indian cuisine and ordering it 🙂 much cheaper that way. Thanks
So fresh, tasty and easy too!