Cucumber Raita with Mint

Recipesfull introduces to you: Cinco de Mayo Recipes. (Cucumber Raita with Mint). A cooling Indian yogurt dish that can be served as an accompaniment or as a dipping sauce. Excellent with samosas.

Brief

Prep 20 mins

Cook: 5 mins

Total: 25 mins

Servings: 6

Yield: 6 servings

Cucumber Raita with Mint

Ingredients

½ teaspoon cumin seeds

2 ½ cups plain yogurt

1 cucumber

peeled and thinly sliced

2 tablespoons chopped fresh mint

1 teaspoon salt

½ teaspoon cayenne pepper

ground black pepper to taste

Mangorita

Side Dish

Directions

Step 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.

Step 2

Grind cumin seeds in a mortar and pestle into a fine powder.

Step 3

Put yogurt in a bowl and beat lightly with a fork or whisk until smooth and creamy.

Step 4

Stir toasted cumin seeds cucumber mint salt and cayenne pepper into the yogurt; season with black pepper.

Nutritional Information

Cucumber Raita with Mint

Servings Per Recipe:6

Calories: 70.1

% Daily Value *

Protein: 5.6g 11%

Carbohydrates: 8.3g 3%

Dietary Fiber: 0.3g 1%

Sugars: 7.2g

Fat: 1.7g 3%

Saturated Fat: 1g 5%

Cholesterol: 6.1mg 2%

Vitamin A Iu: 148.5IU 3%

Niacin Equivalents: 0.6mg 5%

Vitamin B6: 0.1mg 5%

Vitamin C: 2.3mg 4%

Folate: 16.7mcg 4%

Calcium: 195.4mg 20%

Iron: 0.3mg 2%

Magnesium: 22.6mg 8%

Potassium: 297.7mg 8%

Sodium: 460.1mg 18%

Thiamin: 0.1mg 5%

Calories From Fat: 15.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.