Cucumber Raita Sauce Recipes
CUCUMBER RAITA
Cucumber raita is a popular savory raita dip made with cucumber and curd (yogurt). This simple, refreshing, cooling cucumber raita recipe comes together in 5 minutes.
Provided by Dassana Amit
Categories Side Dish
Time 5m
Number Of Ingredients 7
Steps:
- Rinse the cucumber. Then peel and finely chop it. You can also grate cucumber.
- In a bowl, whisk the curd (yogurt) until smooth.
- Add the grated cucumber to the curd.
- Add all the ground spice powders, salt as needed and chopped coriander leaves.
- Combine well and serve.
- You can garnish it with some coriander leaves or mint leaves.
Nutrition Facts : Calories 90 kcal, Carbohydrate 8 g, Protein 5 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 16 mg, Sodium 87 mg, Fiber 1 g, Sugar 7 g, TransFat 1 g, ServingSize 1 serving
CUCUMBER RAITA RECIPE
This Cucumber raita is refreshing, cooling and comforting to the palate. You can make this just under 10 minutes with only a few ingredients. Serve it as a side in any meal, with biryani or pulao.
Provided by Swasthi
Categories Side
Time 10m
Number Of Ingredients 9
Steps:
- Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
- Also fine chop coriander and mint leaves (optional).
- Deseed the green chilli and chop. (optional)
- Whisk chilled yogurt in a large mixing bowl.
- Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
- Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
- Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
- Cucumber raita is best served fresh but can be chilled for a few hours.
Nutrition Facts : Calories 141 kcal, Carbohydrate 14 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 458 mg, Sugar 10 g, Fiber 2 g, ServingSize 1 serving
CUCUMBER RAITA
Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.
Provided by BenevolentEmpress
Categories Side Dish Sauces and Condiments Recipes
Time 3h15m
Yield 12
Number Of Ingredients 6
Steps:
- Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.
Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g
CUCUMBER RAITA
Steps:
- Combine ingredients in a food processor and pulse 3 times to just chop up the cucumber. The raita should be nice and creamy from the yogurt but still have texture from the cucumber.
TRADITIONAL INDIAN RAITA
Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.
Provided by Bon Appétit Test Kitchen
Categories Condiment/Spread No-Cook Low Fat Vegetarian Quick & Easy Yogurt Low Cal Healthy Low Cholesterol Bon Appétit
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- Mix all ingredients in medium bowl. Season to taste with salt. Chill raita, covered, until ready to serve.
RAITA (YOGURT-DILL SAUCE)
Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From "Hands-Off Cooking" by Ann Martin Rolke.
Provided by kitty.rock
Categories Indian
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the yogurt in a medium nonreactive bowl.
- Halve the cucumber lengthwise and scoop out the seeds.
- On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
- Add the dill, salt, and cumin and stir well to combine.
- Refrigerate the sauce for at least 15 minutes for the flavors to combine.
- Serve cold.
- You can also add some halved cherry tomatoes for a colorful, quick salad.
Nutrition Facts : Calories 62.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.9, Sodium 624.9, Carbohydrate 5.8, Fiber 0.2, Sugar 4.9, Protein 3.5
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- Peel the cucmber and slice in half lengthwise. Use a spoon to scoop out the seeds. Grate the cucumber on a large cheese grater and place into a colander. Add a pinch of salt and allow it to sit while you prepare the rest of the sauce.
- In a small bowl, combine the yogurt, salt, cumin, and coriander. Stir to combine. Roughly chop the cilantro and add to the bowl. Peel the ginger and grate it (using a fine cheese grater) into the bowl.
- After the cucumber has been sitting for at least ten minutes, press it into the sides of the colander to extract as much moisture as possible. Add it to the sauce and stir to combine. Serve the sauce immediately or refrigerate to allow the flavors to combine. Adjust salt as needed.
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