Raita with cucumber and lime

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 110, total fat 4 G., saturated fats 3 G., proteins 6 G., carbohydrates 15 G., fiber 2 G., cholesterol 16 mg, sodium 717 mg, sugar 9 G.

Cool cucumber adds crunch and texture to this classic Indian yogurt sauce, while lime and cilantro add a bright, refreshing flavor. Serve raita as a dipping sauce with appetizers or as a cooling sauce for spicy dishes like curries or jerk chicken.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cucumber, grated on a coarse grater
1 teaspoon coarse salt + more to taste
1 cup plain whole milk yogurt (not Greek)
2 tbsp finely chopped cilantro
Finely grated zest and juice of 1 lime

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cucumbers, cilantro, lime, yogurt

Cooking the dish according to the recipe:

Place the cucumber in a colander over a bowl, combine with 1 teaspoon of salt, and let sit for 30 minutes.
Using your hands, squeeze out as much water as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro, lime zest, and juice. Season the raita with salt and pepper to taste, then cover with plastic wrap and refrigerate until ready to serve. The sauce can be stored for up to 2 days.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Sauces / Dips / Salad dressings / Food Network - recipes / Indian cuisine