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Cucumber Raita

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Ingredients

Adjust Servings:
1/2 cucumber, thinly sliced (plus a few thin slices for garnish)
1 1/2 cups plain nonfat yogurt
6 green onions, thinly sliced
1 - 3 fresh green chili, seeded and finely chopped
2 tablespoons finely chopped fresh cilantro (to garnish)
salt

Nutritional information

137.8
Calories
4 g
Calories From Fat
0.6 g
Total Fat
0.3 g
Saturated Fat
3.7 mg
Cholesterol
152.2 mg
Sodium
22.3 g
Carbs
1.9 g
Dietary Fiber
17.6 g
Sugars
12.3 g
Protein
655g
Serving Size

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Cucumber Raita

Features:
    Cuisine:

    I prepared the cucumber raita today to go along with the spicy mutton roast and basmati rice, and it tied the meal together very nicely. In fact we loved the recipe so much that I cannot imagine making cucumber raita any other way. Thank you Sue, you are great!

    • 55 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Steps

    1
    Done

    Place the Cucumber Into a Sieve and Sprinkle With Salt and Mix Well, Allow It to Set Over a Sink or Other Place to Drain For Half an Hour or So.

    2
    Done

    Pat the Cucumbers Dry With Paper Toweling.

    3
    Done

    Mix the Yogurt in a Bowl With Enough Salt to Taste and Add Cucumber, Green Onions, and the Chopped Chilies and Mix Well.

    4
    Done

    Top With a Few Thin Slices of Cucumber and Sprinkle With Chopped Cilantro and Serve.

    5
    Done

    If not Serving Immediately, Refrigerate Until Needed.

    Avatar Of Michael Cooper

    Michael Cooper

    Plant-based chef creating vibrant and delicious vegan dishes.

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