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    You are in: Home / Recipes / Cucumber Mint Raita Recipe
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    Cucumber Mint Raita

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    nomnom's Note:

    Yet another recipe from Shawn Sidey and Celelbrity Kitchens. Refreshing accompaniment to any BBQ meal. I suggest adding yogurt a little at a time. Mine came out a little too "yougrt-y" Then again, I forgot to blot the cucumber - don't YOU forget like I did. Serves 5 adults generously

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    Units: US | Metric


    1. 1
      Slice cucumber halves into thin half-moons.
    2. 2
      Blot off moisture with paper towels.
    3. 3
      Put veggies in a bowl.
    4. 4
      Mix yogurt, garlic, and mint together and add to veggies.
    5. 5
      Toss to coat.
    6. 6
      Sprinkle with pepper, if desired.
    7. 7
      Chill before serving.

    Ratings & Reviews:

    • on March 12, 2004


      This was my first attempt at raita, and since I wasn't aware of what it should be like, please take my comments with a grain of salt. That being said, it was rather overloaded with vegetables, leaving only a coating of yogurt on them. The onion was particularly overpowering. The cucumber & mint mix was excellent; I will probably just add more yogurt and scale down the onion a bit the next time I make it.

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    • on July 31, 2003


      This was too much veggie and too less yoghurt than what raita usually has. I had to make alot of alteration to make it fine to suit the way we have raita. I used 1 1/2 cups yoghurt(beaten), omitted the garlic, used 1 cucumber(unpeeled and chopped into quarters), 1 small onion(sliced), 2 tbsps. fresh mint leaves(chopped), 1/2 tsp. black pepper,1/2 tsp. red chilli powder and a little more than a pinch of salt. I garnished this with 1/2 a tbsp. of fresh corriander leaves(finely chopped) and about 1/8 tsp. of cumin powder. This went well with dal and rice. I'm sorry about only giving 3 stars, but I'm just being honest with my review. I hope you won't be disheartened and upset with me.

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    • on July 26, 2003


      Hot in Denver, and I grilled some wild salmon at about to 5:30 AM, for a cold salmon dinner, and was thinking a raita would go well with the fish. I cut the recipe in half and then split that for half mint, and half cilantro, just to see. (I mean just to taste.) My cucumber was pretty dry. (I suspect U.C. Davis has developed the dry cucumber. Needs less water, and is cheaper to ship. Who cares about taste.) Well I blotted it anyway, per instructions, and there was some moisture. I don’t know, I generally don’t like seeding a cucumber, but to stay on recipe, I seeded. I did cut it into quarters, hence, instead of half-moons, I had a lot of commas. This uses a lot less yogurt than I am use to in raitas, but it works. I found the mint raita -as apposed to the celantro raita- by far the most refreshing. But this is a fine raita; we had a great meal last night

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    Nutritional Facts for Cucumber Mint Raita

    Serving Size: 1 (163 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 39.9
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 0.4 mg
    Sodium 22.5 mg
    Total Carbohydrate 8.1 g
    Dietary Fiber 0.9 g
    Sugars 4.5 g
    Protein 2.4 g

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