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Ingredients1 h 10 m servings 20 cals
Original recipe yields 20 servings (2 1/2 cups)
- Puree the yogurt, grated cucumber, mint, and cilantro in a food processor until the mint and cilantro are finely chopped. Add the cumin, salt, and pepper; pulse several times to incorporate. Transfer the raita to a bowl and cover with plastic wrap; store in refrigerator to allow the flavors to blend, at least 1 hour. Serve chilled.
Per Serving: 20 calories; 0.5 g fat; 2.6 g carbohydrates; 1.5 g protein; 1 mg cholesterol; 19 mg sodium. Full nutrition
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