Ingredients for Cucumber Tomato Raita
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How to Make Cucumber Tomato Raita
- Strain 1 cup of yogurt through a cheesecloth-lined sieve for approximately 1 hour to remove excess whey.
- Peel and deseed 1 medium cucumber.
- Salt the cucumber generously and leave aside for 15 minutes to draw out excess moisture.
- Drain the cucumber and dice finely.
- Deseed 1 medium tomato and dice finely.
- Finely dice 1/4 cup red onion OR crush 2 cloves of garlic (optional).
- Gently mix the strained yogurt, diced cucumber, diced tomato, and onion/garlic together in a bowl.
- Dry roast 1 teaspoon of cumin seeds in a small pan until fragrant and lightly brown. Let cool slightly, then stir into the raita.
- Refrigerate for at least 2 hours to allow the flavors to meld before serving chilled. Garnish with extra chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
143g
Fat
52g
Carbs
17g
