skish
IT

Low-fat yogurt raita with cucumber, toasted cumin and carrots

India's cooling dip with veg for dunking.

  • 10 min
  • 1 serving
  • Vegetarian
  • Indian cuisine
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Low-fat yogurt raita with cucumber, toasted cumin and carrots

Per serving

Calories
100 kcal
Protein
6.3 g
Carbohydrates
16.7 g
Fat
1.6 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Plain nonfat yogurt150 g
  • Cucumber80 g
  • Cumin1 pinch
  • Mint2 g
  • Carrots80 g
  • Saltto taste

Contains: lactose,

In season: June – September

Method

  1. Wash the cucumber, grate it on the coarse side of the grater and squeeze it hard in your hands to remove the water.
  2. Toast the cumin in a dry small pan over medium heat for 30 seconds, until fragrant; crush it lightly with the back of a spoon.
  3. Mix the low-fat plain yoghurt with the cucumber, cumin, chopped mint and salt.
  4. Peel and trim the carrots and cut them into sticks about 7 cm long; serve with the raita.

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