Dill Cucumber Raita Recipes

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CUCUMBER RAITA RECIPE



Cucumber Raita Recipe image

This Cucumber raita is refreshing, cooling and comforting to the palate. You can make this just under 10 minutes with only a few ingredients. Serve it as a side in any meal, with biryani or pulao.

Provided by Swasthi

Categories     Side

Time 10m

Number Of Ingredients 9

1 cup cucumber (chopped )
1½ cup yogurt ((thick, more if needed))
¼ teaspoon salt (as needed)
½ teaspoon roasted ground cumin ((jeera powder, refer notes))
¼ teaspoon ground black pepper (( or cayenne pepper, adjust to taste))
2 tablespoons coriander leaves ((cilantro finely chopped))
½ teaspoon chaat masala ((optional, for garnishing))
4 to 5 mint leaves ((optional, finely chopped))
1 green chili pepper ((seeded and chopped))

Steps:

  • Rinse cucumber and peel it. Chop to tiny bite size pieces (about ¼ to ½ inch). If you prefer you may even grate it. Grated cucumbers let out moisture so make sure you use only greek yogurt if you want to grate them. Otherwise cucumber raita becomes runny.
  • Also fine chop coriander and mint leaves (optional).
  • Deseed the green chilli and chop. (optional)
  • Whisk chilled yogurt in a large mixing bowl.
  • Add chopped cucumber, green chilies, coriander leaves, mint leaves and salt. Mix all of them.
  • Taste test and add more salt if needed. Drizzle cumin powder, ground black pepper & chaat masala (optional).
  • Serve cucumber raita as a side in an Indian meal. It is usually eaten with Vegetable biryani or chicken biryani.
  • Cucumber raita is best served fresh but can be chilled for a few hours.

Nutrition Facts : Calories 141 kcal, Carbohydrate 14 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 458 mg, Sugar 10 g, Fiber 2 g, ServingSize 1 serving

CUCUMBER RAITA



Cucumber Raita image

Provided by Michelle Minnaar

Categories     Side Dish

Time 10m

Yield 6

Number Of Ingredients 6

1 whole cucumber, washed, topped and tailed
500ml (2 cups) plain yogurt
1 garlic clove, peeled and crushed
5ml (1 tsp) ground cumin
30ml (2 tbsp) fresh mint leaves, finely chopped
Salt and cayenne pepper, to taste

Steps:

  • Grate the cucumber then drain the excess water created in the process.
  • Place the grated cucumber in a large bowl then stir in the yogurt, garlic and cumin.
  • Season with salt and pepper and top with mint leaves.
  • Serve as a starter with pappadums or as a side dish to an Indian meal.

Nutrition Facts : ServingSize 1 serving, Calories 67 calories, Sugar 6.4 g, Sodium 62 mg, Fat 1.2 g, Carbohydrate 7.1 g, Protein 5.2 g, Cholesterol 5 mg

DILL CUCUMBER RAITA RECIPE



Dill Cucumber Raita Recipe image

Dill Cucumber Raita Recipe is a super healthy and delicious raita. Cooling cucumber combined with dill leaves and mint leaves seasoned with simple everyday spices makes this raita flavourful and a good accompaniment to any Indian Meal. It goes well with parathas, pulaos and even biryanis. Serve Dill Cucumber Raita Recipe along with Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha and Spinach Paneer Kofta Curry Recipe or Aromatic Vegetable Pulao Recipe for a simple weekday lunch. Try our other Raita Recipes: Karuvepillai Pachadi Recipe - Curry Leaf Raita Onion Raita Recipe - Pyaz Ka Raita Recipe Makhana Ka Raita Recipe

Provided by Archana's Kitchen

Time 10m

Yield Makes: 4 Servings

Number Of Ingredients 8

1 Cucumber , grated
1-1/2 cup Curd (Dahi / Yogurt)
1/2 cup Dill leaves , finely chopped
1/4 cup Mint Leaves (Pudina) , finely chopped
1 teaspoon Chaat Masala Powder
1 teaspoon Cumin powder (Jeera)
1 teaspoon Black pepper powder
Salt , to taste

Steps:

  • To begin making the Dill Cucumber Raita Recipe, whisk the yogurt until smooth in a mixing bowl.
  • To the yogurt, add water, salt, cumin powder, pepper powder, chaat masala, cucumber, mint leaves and dill leaves .
  • Mix the Dill Cucumber Raita well and serve chilled.
  • Serve Dill Cucumber Raita Recipe along with Ragi Tawa Paratha - Healthy Vitamin Rich & Diabetic Friendly Paratha and Spinach Paneer Kofta Curry Recipe or Aromatic Vegetable Pulao Recipe for a simple weekday lunch.

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

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

RAITA



Raita image

Raita is usually considered an Indian salad. This is great served with any spicy dish!

Provided by KITKATY

Categories     Side Dish     Sauces and Condiments Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 cup plain yogurt
1 cup sour cream
3 cucumbers, seeded and chopped
1 tomato, seeded and chopped
1 teaspoon ground cumin
½ teaspoon paprika
4 cloves crushed garlic
salt and pepper to taste

Steps:

  • In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic.
  • Add cucumbers and tomatoes; toss and chill before serving.

Nutrition Facts : Calories 195.7 calories, Carbohydrate 13.3 g, Cholesterol 33.3 mg, Fat 14.4 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 8.9 g, Sodium 64.7 mg, Sugar 6.3 g

CUCUMBERS WITH DILL



Cucumbers with Dill image

Sprinkling cucumber slices with salt and letting them stand in a colander draws out excess water so they stay crisp when set on a barbecue buffet. Try this cucumber dill salad alongside any grilled entree. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 6

2 medium cucumbers, sliced 1/8 inch thick
1 tablespoon kosher salt
1/2 cup white vinegar
1/4 cup snipped fresh dill
3 tablespoons sugar
1/2 teaspoon coarsely ground pepper

Steps:

  • Place cucumber slices in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes, stirring once. Rinse and drain well. , In a large bowl, combine the vinegar, dill, sugar and pepper. Add cucumbers; toss to coat. Cover and refrigerate for at least 15 minutes before serving.

Nutrition Facts : Calories 35 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 480mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

RAITA (YOGURT-DILL SAUCE)



Raita (Yogurt-Dill Sauce) image

Raita is an Indian condiment based on yogurt. It is not spicy at all, just very fresh and flavorful. From "Hands-Off Cooking" by Ann Martin Rolke.

Provided by kitty.rock

Categories     Indian

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 cups plain yogurt
1/2 unpeeled cucumber (about 4 inches long)
1 tablespoon chopped fresh dill or 1/2 teaspoon dried dill
1 teaspoon salt
1/2 teaspoon ground cumin

Steps:

  • Put the yogurt in a medium nonreactive bowl.
  • Halve the cucumber lengthwise and scoop out the seeds.
  • On the large holes of a box grater, grate the cucumber into the bowl of yogurt.
  • Add the dill, salt, and cumin and stir well to combine.
  • Refrigerate the sauce for at least 15 minutes for the flavors to combine.
  • Serve cold.
  • You can also add some halved cherry tomatoes for a colorful, quick salad.

Nutrition Facts : Calories 62.7, Fat 3.1, SaturatedFat 1.9, Cholesterol 11.9, Sodium 624.9, Carbohydrate 5.8, Fiber 0.2, Sugar 4.9, Protein 3.5

CUCUMBER-YOGURT SALAD



Cucumber-Yogurt Salad image

A refreshing accompaniment to a main course of meat or fish, this cucumber-yogurt salad also makes a tasty filling for pita bread. If the cucumbers are grated instead of chopped, this mixture can be served as a dip.

Provided by EatingWell Test Kitchen

Categories     Healthy Potluck Side Dish Recipes

Time 20m

Number Of Ingredients 8

4 large cucumbers, peeled
½ teaspoon salt
2 cups low-fat plain yogurt
2 teaspoons lemon juice
2-4 cloves garlic, minced
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, or 2 tablespoons chopped fresh mint
1 tablespoon extra-virgin olive oil

Steps:

  • Cut cucumbers in half and seed. Cut each cucumber boat in half lengthwise and then halve each quarter. Cut crosswise into 1/4-inch pieces. Place in bowl, sprinkle salt on top, toss and set aside for at least 20 minutes.
  • Combine yogurt, lemon juice, garlic, pepper, and parsley (or mint) in a medium bowl. Stir in the oil briskly.
  • Drain the cucumbers, return them to the bowl, pour the yogurt mixture over and toss well.

Nutrition Facts : Calories 145.9 calories, Carbohydrate 15.5 g, Cholesterol 7.3 mg, Fat 5.9 g, Fiber 2.1 g, Protein 8.3 g, SaturatedFat 1.8 g, Sodium 383.4 mg, Sugar 12.6 g

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