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Cucumber Raita with Mint

Sonya Jane

"A cooling Indian yogurt dish that can be served as an accompaniment or as a dipping sauce. Excellent with samosas."
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Ingredients

25 m servings 70 cals
Original recipe yields 6 servings

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Directions

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  • Prep

  • Cook

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  1. Heat a small, heavy skillet over medium heat. Toast cumin seeds in hot skillet until darkened and fragrant, about 5 minutes; pour into a wide bowl to cool.
  2. Grind cumin seeds in a mortar and pestle into a fine powder.
  3. Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.
  4. Stir toasted cumin seeds, cucumber, mint, salt, and cayenne pepper into the yogurt; season with black pepper.

Footnotes

  • Cook's Note:
  • One variation is to add 1 tablespoon of finely chopped onion.

Nutrition Facts


Per Serving: 70 calories; 1.7 g fat; 8.3 g carbohydrates; 5.6 g protein; 6 mg cholesterol; 460 mg sodium. Full nutrition

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Reviews

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I loved the cayenne and cumin combo. Next time I'll leave the mint out, personal preference.