I'm a huge fan of raita but I always find myself wanting more veggies in it. So over time I developed this recipe. It's high in protein and tastes great. I've largely given up on dipping anything in it. I just eat it by the spoonful. The recipe takes a while, but it makes enough to merit it.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Spoon yogurt into a cheesecloth-lined colander; set aside until most of water has drained, at least 30 minutes.

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  • Place grated cucumber and grated carrot in a cheesecloth-lined colander; sprinkle with salt. Place a heavy object, such as a bowl, atop cucumber and carrot to drain excess water, 15 to 20 minutes.

  • Mix yogurt, cucumber, carrot, onion, red bell pepper, celery, parsley, lemon juice, mint, and cumin in a bowl; season with salt and black pepper. Refrigerate for flavors to blend, at least 1 hour.

Nutrition Facts

111.6 calories; 8.9 g protein; 22 g carbohydrates; 3.9 mg cholesterol; 128.9 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
10/02/2014
I'm sorry I didn't like this as much as I thought I would. I love raita so this recipe sounded like a nice twist on that. I ate it the first night with some roti and it made for a nice light summer meal. The flavor was very strong and sour because of all the yogurt. I made the recipe exactly as written. In my opinion there is an excessive amount of yogurt in this recipe. I'd recommend adding more cucumber because I couldn't taste them at all and using less yogurt. I also recommend eating it as a dip or a topping for kebabs lamb chicken or wraps instead of on its own. Eaten on it's own it's a 1 star recipe - in small quantities as a topping or dip it's 3 stars. A very healthy recipe though! Thank you for sharing! Read More
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