Tomato & cucumber raita

Tomato & cucumber raita

An authentic Indian yogurt dip with tomato, cucumber, cumin and fresh chopped coriander to cool down curries

Difficulty and servings

Easy

Serves 5 as a side dish

Preparation and cooking times

Preparation time

Prep 10 mins

NO COOK

Low-fat

Method

  1. Toast the cumin seeds in a dry frying pan. Grind to a powder using a pestle and mortar. Tip the yogurt into a bowl with the tomato, cucumber and coriander. Season with pepper and gently mix.

PER SERVING

27 kcalories, protein 2.2g, carbohydrate 3.5g, fat 0.5 g, saturated fat 0.3g, fibre 0.3g, sugar 3.5g, salt 0.1 g

Recipe from Good Food magazine, November 2012.

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Latest comments and suggestions

  • 27 January 2013

    sonyaritchie commented on this recipe

    This is a lovely wee simple recipe really enjoyed it goes perfectly with the moroccan turkey mince and baked potatoes...

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Difficulty and servings

Easy

Serves 5 as a side dish

Preparation and cooking times

Preparation time

Prep 10 mins

NO COOK

Low-fat

Ingredients

  • ¼ tsp cumin seeds
  • 200g low-fat yogurt
  • 1 medium tomato , deseeded and diced
  • 50g cucumbers , diced
  • a small handful chopped coriander
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PER SERVING

27 kcalories, protein 2.2g, carbohydrate 3.5g, fat 0.5 g, saturated fat 0.3g, fibre 0.3g, sugar 3.5g, salt 0.1 g

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