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

    Cucumber Raita. Photo by Bonnie G #2

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    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    JustJanS's Note:

    I just love the roasted cumin seeds in this. I use a thick Greek-style yoghurt, but you could drain your yoghurt overnight for a thicker finish.

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    Units: US | Metric


    1. 1
      Peel cucumber and cut lengthways in half. Slice each half finely.
    2. 2
      Heat a small pan over a low heat and toast cumin seeds until they darken a little and smell fragrant. Allow them to cool, then crush with a rolling pin or pestle and mortar.
    3. 3
      Beat the yoghurt until smooth, then stir in the cumin and salt.
    4. 4
      Add the cucumber to the yoghurt, then transfer to a serving dish and garnish with cucumber slices and paprika.

    Ratings & Reviews:

    • on March 07, 2011


      Delicious!! I used powdered cumin(didn't roast or toast it) instead of roasted cumin seeds because that's what I had on hand. I used Fage Greek yogurt and it wasn't necessary to drain it because it's so thick and yummy to start with.

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    • on February 25, 2010


      A great addition for a hot curry! matched a hot and spicy pork vindaloo perfectly. Made a couple of hours in advance and garnished just before serving. perfect. Thanks for posting

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    • on September 29, 2008


      Just love the toasted cumin in this raita. I only drained my yogurt for about 1/2 hour as we like our raita creamy. DH loved this too. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Cucumber Raita

    Serving Size: 1 (107 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 32.3
    Calories from Fat 10
    Total Fat 1.2 g
    Saturated Fat 0.6 g
    Cholesterol 3.9 mg
    Sodium 161.9 mg
    Total Carbohydrate 4.4 g
    Dietary Fiber 0.4 g
    Sugars 2.7 g
    Protein 1.6 g

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