Cucumber Peanut Raita Recipes

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

COOL CUCUMBER RAITA

Provided by Tyler Florence

Categories condiment

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

Cool Cucumber Raita image

Steps:

Put the yogurt, cilantro, cumin, lemon juice, and salt and pepper, to taste, into a blender and puree until the mixture is smooth and green. Pour it into a bowl and fold in the cucumber and mint. Refrigerate at least 1/2 hour before serving to allow the flavors to develop. Taste and adjust the seasoning before serving and drizzle with a little olive oil.

Ingredients

2 pints thick yogurt (recommended: Greek yogurt)
1/2 bunch cilantro leaves, chopped
1 teaspoon cumin seed
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 cucumbers, peeled, seeded and chopped
2 tablespoons chopped mint leaves
Extra-virgin olive oil, for drizzling

CUCUMBER PEANUT RAITA

This is my mom's recipe, she used to make it for potlucks and now so do I and it's a success everytime.

Provided by DPK6919

Categories Vegetable

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 8

Cucumber Peanut Raita image

Steps:

Peal the cucumber and grate it. add the salt and keep it aside for 10 minutes.
Pound the peanuts roughly.
Slit the green chilies, remove the seeds if you want it a little less spicy.
Cut the coriander finely.
Now squeeze the water out of the cucumber and place it in a bowll. Add the peanuts, green chillies, coriander.
Mix in the curd.
In a pan heat the oil well and add the fenugreek seeds. Remove the pan from the fire when the seeds splutter and add to the cucumber mix.

Nutrition Facts : Calories 134.8, Fat 9.1, SaturatedFat 1.6, Cholesterol 1.9, Sodium 762.4, Carbohydrate 9.7, Fiber 2.8, Sugar 3.2, Protein 6.6

Ingredients

1 large cucumber
1/4 cup roasted peanuts
2 green chilies
1 bunch coriander leaves
1 teaspoon fenugreek seeds
1 teaspoon oil
1 teaspoon salt
1/2 cup curds

CHUNKY CUCUMBER RAITA

A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute

Provided by Sara Buenfeld

Categories Condiment

Time 10m

Number Of Ingredients 4

Chunky cucumber raita image

Steps:

Tip the yogurt into a food processor with the mint, coriander and ½ tsp salt, then blitz until smooth. Halve the cucumber lengthways and remove the seeds with a teaspoon. Discard the seeds, then thinly slice. Stir into the herby yogurt just before serving.

Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.5 milligram of sodium

Ingredients

500g Greek yogurt
20g mint
30g coriander
1 cucumber

CUCUMBER RAITA

Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 20m

Yield Serves 4 as a side dish

Number Of Ingredients 7

Cucumber Raita image

Steps:

Cut the cucumber into very small dice or grate on the large holes of a grater. Sprinkle with a generous amount of salt, toss and let sit in a colander in the sink for 15 minutes. Rinse briefly and squeeze dry in a kitchen towel. Transfer to a bowl.
Beat the yogurt with a fork or a whisk and add the cayenne and garam masala. Toss with the cucumbers. Add the cilantro and chile and toss again. Taste and adjust salt. Chill until ready to serve.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 4 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 303 milligrams, Sugar 3 grams

Ingredients

1 large cucumber (about 1/2 pound), peeled if waxy, seeds removed if you can't get a seedless cucumber (like a Japanese, Persian, or hothouse)
Salt
1 cup plain Greek style yogurt
1/8 teaspoon cayenne (more to taste)
2 tablespoons chopped cilantro
1/2 teaspoon garam masala (more to taste)
1 small serrano or Thai chile, minced (optional)

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Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.

Cucumber Peanut Raita Recipes

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.

COOL CUCUMBER RAITA

CUCUMBER PEANUT RAITA

This is my mom's recipe, she used to make it for potlucks and now so do I and it's a success everytime.

CHUNKY CUCUMBER RAITA

A herby yogurt dip to serve with curry recipes and spiced food. If you want to make this sauce ahead, keep the cucumber separate until the last minute

CUCUMBER RAITA

Serve this raita as a refreshing side dish with grains or with any curry. Or enjoy it on its own for lunch.

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