Cucumber raita
1 serving
30 minutes
A traditional Indian sauce, also known as soup: yogurt, finely chopped cucumbers and spices. It should be eaten cold, and taken out of the refrigerator at the very last moment.
Calories487.5kcal
Proteins29.6grams
Fats21.4grams
Carbohydrates46.6grams
Yoghurt
560
g
Cucumbers
250
g
Cumin
2
tsp
Black mustard seeds
1
tsp
Cilantro
20
g
Salt
to taste
Ground black pepper
to taste
1
Lightly roast cumin and black mustard in a dry pan, then grind them in a mortar or with a processor.
- Cumin: 2 teaspoons
- Black mustard seeds: 1 teaspoon
2
Peel the cucumbers, remove the seeds (they release a lot of water), and cut into small cubes.
- Cucumbers: 250 g
3
Whip the yogurt well, add cucumbers, cumin, and mustard, season with salt and pepper, add chopped cilantro, and mix. Refrigerate overnight. It can be served with spicy Indian dishes.
- Yoghurt: 560 g
- Cucumbers: 250 g
- Cumin: 2 teaspoons
- Black mustard seeds: 1 teaspoon
- Cilantro: 20 g
- Salt: to taste
- Ground black pepper: to taste
