- Persian cucumber
- Plain whole milk yogurt
- Ground cumin
- Freshly ground black pepper
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Raita is an Indian side dish usually meant to cool the palate while eating spicy main dishes like curries or kebabs.
July 5, 2016 | Issue #616
Radish and Cucumber Raita
A Something Different Recipe
Developed by Dana Jacobi
Keep it light and fresh this week with a cooling Raita. This simple condiment is made with just 4 main ingredients -- radishes, cucumber, yogurt and spices. Radishes are cruciferous vegetables rich in vitamin C and anthocyanins while cucumbers contain vitamin K. Use it on hot kebabs, herbed flatbread, or as an easy side dip.
Makes 6 servings. Yield: about 1 1/2 cups.
Per Serving: 28 calories, 1 g total fat (<1 g saturated fat), 2 g carbohydrate, 2 g protein, 0 g fiber, 117 mg sodium.
- 2 large radishes, quartered and thinly sliced, about 1/2 cup
- 1 small Persian cucumber, quartered lengthwise, thinly sliced, about 1/2 cup*
- 1 cup plain whole milk yogurt
- 1/2 tsp. ground cumin
- 1/4 tsp. freshly ground black pepper
- 1/4 tsp. salt
In mixing bowl, combine all ingredients. Set raita aside 10 minutes to let flavors develop. Raita will become a bit thinner.
* If Persian cucumber is not available use 5-inch piece seedless cucumber, halved lengthwise, scooped out and finely chopped.