Diabetes Cure

Cucumber Raita

This Indian-inspired cucumber raita is made with yogurt, cucumber, cilantro, and mint for a delicious sauce or dip you can serve with veggies or a flavorful entreé!

Bowl of cucumber raita with carrot and celery sticks

Looking for a cool, refreshing sauce to serve with fresh veggies or a flavorful entreé? This Indian-inspired cucumber raita is the perfect recipe!

If you haven’t heard of raita before, it simply refers to a sauce or dip made with yogurt, chopped vegetables or fruit, and herbs. You might find it very similar to the Greek sauce tzatziki.

This version of raita is made with cilantro and mint for a delicious and intense blend of spices. It has a wonderfully refreshing flavor, especially if you’re eating it with something spicy.

Plus, you only need five ingredients to make it!

How to make cucumber raita

This recipe only takes minutes to prep, but be sure you give it time to chill in the refrigerator. This will allow the flavors to deepen.

Ingredients for the raita on a marble surface

Step 1: Peel and grate a 4-inch piece of English hothouse cucumber. Mince the fresh cilantro and mint.

Step 2: In a medium bowl, combine the yogurt, cucumber, cilantro, mint, and salt. Mix until well-combined.

Cucumber, mint, cilantro, and yogurt in a glass bowl

Step 3: Cover and refrigerate for at least 30 minutes.

Once the sauce has chilled and the flavors have had time to meld, your raita will be ready to enjoy!

Finished raita in a glass bowl

What to eat with this sauce

This light and refreshing condiment is very versatile. It’s great for adding flavor or providing a cooling element to a spicy dish.

For an Indian-inspired meal, I love to serve it with my quick and easy chicken masala and cumin-roasted carrots. It’s a perfect meal for a busy weeknight that is simple to make but packs in big taste!

See also  New York Senator Chuck Schumer pushing for insulin cost cap for all

For a lighter variation, serve it alongside these salmon meatballs with quinoa for lunch. The cilantro and mint will complement the salmon beautifully.

Of course, you can always serve a dip like this alongside raw vegetables like bell pepper strips, carrots, and celery. It’s a great appetizer or snack that won’t fill anyone up before dinner.

Finally, try using raita as a lighter substitute for mayonnaise on a sandwich, wrap, or burger. You’ll love the extra boost of flavor!

Hand holding a celery stick with cucumber raita

Storage

The great news about raita is that the longer it sits in the refrigerator, the more the flavors will meld!

Store this dip covered in the refrigerator and enjoy within a week.

Bowl of dip in blue pot with sticks of veggies

Other healthy dip and sauce recipes

Looking for more dips to serve as tasty appetizers or sauces to go along with your main course? There are so many healthy ways to add extra flavor! Here are a few of my favorite recipes I think you’ll enjoy:

When you’ve tried this dip, please don’t forget to let me know how you liked it and rate the recipe in the comments below!

Cucumber Raita

Print

Cucumber Raita

This Indian-inspired cucumber raita is made with yogurt, cucumber, cilantro, and mint for a delicious sauce or dip you can serve with veggies or a flavorful entreé!
Course Appetizer, Condiments, Sauces & Condiments
Cuisine Indian
Diet Diabetic
Keyword cucumber raita, raita
Prep Time 10 minutes
Refrigeration time 30 minutes
Total Time 40 minutes
Servings 4
Calories 46kcal
Author Diabetic Foodie

Instructions

  • Peel and grate a 4-inch piece of English hothouse cucumber. Mince the fresh cilantro and mint.
  • In a medium bowl, combine the yogurt, cucumber, cilantro, mint, and salt. Mix until well-combined.
  • Cover and refrigerate for at least 30 minutes or up to 2 hours.

Notes

This recipe is for 4 servings of raita. Each serving is 4 tablespoons.

If you’re watching your sodium intake, omit the salt.

This sauce can be stored covered in the refrigerator for up to a week.

Nutrition

Serving: 4tablespoons | Calories: 46kcal | Carbohydrates: 4.4g | Protein: 7.6g | Fat: g | Saturated Fat: g | Polyunsaturated Fat: g | Monounsaturated Fat: g | Trans Fat: g | Cholesterol: 3.7mg | Sodium: 164.5mg | Potassium: 110.1mg | Fiber: 0.8g | Sugar: 2.3g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 130mg | Iron: 0.2mg | Net carbs: 3.6g

The post Cucumber Raita appeared first on Diabetic Foodie.

Diabetic Foodie