Best Cucumber Cilantro Raita Yogurt Recipes

CUCUMBER RAITA

Cucumber Raita image

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

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)

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

CUCUMBER-LIME RAITA

Cucumber-Lime Raita image

Cool cucumber adds crunch and texture to this classic Indian yogurt dip, brightened by lime and cilantro. Serve it as a condiment alongside spicy foods like curry or jerk chicken.

Provided by Food Network Kitchen

Categories condiment

Time 40m

Yield 1 1/2 cups

Number Of Ingredients 6

Ingredients

1 cucumber, grated on the large holes of a box grater
1 teaspoon kosher salt, plus more
1 cup plain whole milk yogurt (not Greek)
2 tablespoons finely chopped cilantro
Finely grated zest and juice of 1 lime
Freshly ground pepper

Steps:

Combine the cucumber and 1 teaspoon salt in colander set over a bowl, toss to combine and let stand for 30 minutes.
Use your hands to squeeze as much moisture as possible from the cucumbers, then transfer them to a bowl. Stir in the yogurt, cilantro and lime zest and juice. Season the raita with more salt and pepper then cover with plastic wrap and refrigerate until ready to use, up to 2 days.

CUCUMBER RAITA

Cucumber Raita image

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

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

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

CUCUMBER RAITA WITH BLACK MUSTARD AND CILANTRO

Cucumber Raita with Black Mustard and Cilantro image

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

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)

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.

CUCUMBER AND CILANTRO RAITA

Cucumber and Cilantro Raita image

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

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

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