Watercress Raita Recipe

Discover this vibrant and cooling Watercress Raita recipe, originally from Anna Thomas's iconic "The Vegetarian Epicure" (1972). This refreshing yogurt dip is perfect as a side dish or appetizer. A simple yet elegant recipe that's quick to prepare and even better after chilling to allow the flavors to meld.

Prep Time 20 mins
Cook Time 185 mins
Calories 53.2 kcal
Protein 9g
Rating 5.0 (1 Reviews)
Watercress Raita 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Watercress Raita

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How to Make Watercress Raita

  1. Finely chop 1 cup of fresh watercress.
  2. In a medium bowl, gently whisk together 2 cups plain yogurt (Greek or regular), the chopped watercress, and 1 minced garlic clove.
  3. Stir in 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, and a pinch of salt.
  4. Add 1/2 cup finely diced green bell pepper.
  5. Refrigerate for at least 2 hours (or longer for a more intense flavor).
  6. Before serving, taste and adjust seasoning as needed. Garnish with finely diced red bell pepper (optional).

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

30g

Fat

0g

Carbs

2g