Cucumber And Cilantro Raita Recipes

CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

While this cooling yogurt sauce recipe is welcome alongside spicy foods, it is also amazing slathered on flatbreads or spooned over basmati rice. This recipe is from Gunpowder, an Indian restaurant in London.

Categories Bon Appétit Cucumber Yogurt Cilantro Sauce Condiment Sauce Secrets

Yield 3 cups

Number Of Ingredients 10

Cucumber Raita with Black Mustard and Cilantro image

Steps:

Toast cumin seeds in a dry small saucepan over medium heat, shaking pan often, until fragrant, about 45 seconds. Transfer to a plate and let cool. Coarsely grind in a spice mill or coarsely chop with a chef's knife; set aside for serving.
Heat oil and mustard seeds in a small skillet over medium until seeds begin to pop, about 1 minute. Let cool.
Grate cucumbers on the medium holes of a box grater; squeeze out excess liquid with your hands and transfer to a medium bowl. Mix in yogurt, lemon juice, garlic, and 1/3 cup cilantro; season with salt.
To serve, drizzle raita with mustard oil, sprinkle with chili powder and reserved cumin, and top with cilantro sprigs.

Ingredients

1/2 teaspoon cumin seeds
1 tablespoon sunflower or other neutral oil
1 teaspoon black or brown mustard seeds
3 Persian cucumbers
3 cups plain whole-milk Greek yogurt
1 tablespoon fresh lemon juice
1 garlic clove, finely grated
1/3 cup finely chopped cilantro, plus sprigs for serving
Kosher salt
Kashmiri chili powder or paprika (for serving)

CUCUMBER RAITA

Provided by Bobby Flay

Categories condiment

Time 5m

Yield 2 cups

Number Of Ingredients 6

Cucumber Raita image

Steps:

Combine the yogurt, herbs, cucumber, lime zest and juice. Season with salt and pepper.

Ingredients

2 cups whole-milk Greek yogurt
Zest and juice of 1 lime
1 English cucumber, quartered lengthwise and chopped into 1/4-inch-thick pieces
3 tablespoons chopped cilantro
3 tablespoons chopped mint
Kosher salt and freshly ground black pepper

CUCUMBER AND CILANTRO RAITA

When the season permits, you can change this dish into a jewel-studded pomegranate raita: simply substitute pomegranate seeds for the cucumber and cilantro. In either case remember to add a good pinch of salt to the yogurt.

Provided by Nigella Lawson

Categories easy, quick, side dish

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 5

Cucumber and Cilantro Raita image

Steps:

In a medium bowl, combine yogurt and salt. Mix well. Add scallion, cucumber and cilantro. Mix again, and transfer to a small serving bowl.

Nutrition Facts : @context http, Calories 81, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 4 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 364 milligrams, Sugar 6 grams

Ingredients

1 cup plain yogurt
Scant 1/2 teaspoon salt
2 tablespoons finely chopped scallion
1/2 cup finely diced peeled cucumber
1/4 cup chopped cilantro

CUCUMBER RAITA

Serve this cool, refreshing salad with my Lamb Tagine and Moroccan Couscous on this site. Make the salad early in the day and keep in the refrigerator to let the flavors blend and intensify. Add more mint to taste, but do not substitute dried mint; the flavor is just not the same.

Provided by BenevolentEmpress

Categories Side Dish Sauces and Condiments Recipes

Time 3h15m

Yield 12

Number Of Ingredients 6

Cucumber Raita image

Steps:

Stir together the cucumber, yogurt, lemon juice, mint, sugar, and salt in a bowl. Cover and refrigerate at least 3 hours, preferably overnight.

Nutrition Facts : Calories 49.7 calories, Carbohydrate 2.8 g, Cholesterol 7.5 mg, Fat 3.3 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.7 g, Sodium 61.7 mg, Sugar 2.1 g

Ingredients

2 hot house cucumber - peeled, seeded and thinly sliced
2 cups Greek yogurt
3 tablespoons lemon juice
2 tablespoons chopped fresh mint
½ teaspoon white sugar
¼ teaspoon kosher salt

CUCUMBER RAITA

Provided by Food Network

Time 4h

Number Of Ingredients 6

Cucumber Raita image

Steps:

Line a colander with cheesecloth or muslin. Place a large bowl under the colander. Place yogurt in colander and let sit at room temperature for about four hours or cover and refrigerate overnight. Discard the liquid that has drained into the bowl and proceed with the recipe. Add the onion, cucumber, lemon juice, mint and cilantro and mix well.

Ingredients

2 cups plain lowfat yogurt
1 red onion, quartered and thinly sliced
1 English cucumber, peeled, seeded and grated
1/4 cup fresh lemon juice (about 1 lemon)
1 tablespoon chopped fresh mint leaves
1 tablespoon chopped fresh cilantro leaves

COOL CUCUMBER RAITA

Provided by Maria Helm Sinskey

Yield 6 servings

Number Of Ingredients 5

Cool Cucumber Raita image

Steps:

Line strainer with cheesecloth and place over bowl. Add yogurt; cover and refrigerate at least 2 hours and up to 1 day.
Combine drained yogurt and grated cucumber in small bowl. Add coarse salt, chopped cilantro, and chopped mint; mix well. Cover cucumber raita and chill at least 30 minutes and up to 2 hours.

Ingredients

2 cups plain whole-milk yogurt
1 7-inch-long piece English hothouse cucumber, peeled, coarsely grated
1 teaspoon coarse kosher salt
2 tablespoons (packed) finely chopped fresh cilantro
4 teaspoons finely chopped fresh mint

INDIAN CUCUMBER RAITA

Make and share this Indian Cucumber Raita recipe from Food.com.

Provided by mumzcookin

Categories Sauces

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 5

Indian Cucumber Raita image

Steps:

Place all ingredients in a bowl. It may be easier to warm the honey, as it is easier to blend with the other ingredients. Make sure the cucumber is drained well, otherwise your raita will be too watery. Mix well, and add to serving bowl.
Sprinkle cumin over the top.
Serve on top or on the side of your favorite Indian dish, or serve as a dipping sauce with naan bread.

Ingredients

2 cups plain yogurt (european or greek)
2 tablespoons honey
1/2 cup peeled grated & seeded cucumber, drained
1/4 cup chopped fresh coriander or 1/4 cup cilantro leaf
1/4 teaspoon ground cumin (to garnish) (optional)

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