Cookbook:Raita
| Raita | |
|---|---|
 | |
| Category | Dip recipes |
| Yield | ⅔ cup (160 g) |
| Difficulty |  |
Nutrition Facts | ||
|---|---|---|
| 5 servings per recipe | ||
| Serving size | 2 tablespoons (32 g) | |
| Amount per serving Calories |
17 | |
| % Daily Value* | ||
| Total Fat 0.8g | 1% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 3mg | 1% | |
| Sodium 244mg | 11% | |
| Total Carbohydrates 1.5g | 1% | |
| Dietary Fiber 0.1g | 0% | |
| Total Sugars 1.3g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 0.9g | 2% | |
| Vitamin D 0mcg | 0% | |
| Calcium 31mg | 2% | |
| Iron 0mg | 0% | |
| Potassium 47mg | 1% | |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Indian cuisine
Raita is an Indian garnish often served with spiced dishes. It acts as a cooling flavour as the fat in the yogurt dissolves and mollifies chili in the curry, while the taste of cucumber and fresh mint or other herbs refreshes the palate.
The essential ingredient is yogurt.
Ingredients
[edit | edit source]- ⅛ cup grated cucumber (about 1 inch of cucumber)
- ½ cup plain yogurt
- 2–3 mint leaves, chopped
- 2 cilantro leaves, chopped
- 1–2 tbsp finely chopped or minced onions (optional)
- Salt (coarse salt preferred)
- Chile powder
- Ground cumin