Cucumber Raita

Name: Cucumber Raita
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: Servings
Ingredients: 1/2 Tbsp canola oil 7 mL; 2 cloves garlic, minced 2; 1 medium cucumber, peeled, seeded, shredded 1; 1/2 cup finely chopped white onion 125 mL; 2/3 cup non-fat plain yogurt 150 mL; 2 Tbsp chopped fresh cilantro 30 mL; 1 tsp granulated sugar 5 mL; 1/2 tsp rice wine vinegar 2 mL; 1/2 tsp ground cumin 2 mL, dash hot sauce; Salt and freshly ground pepper to taste

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 5, 2010

10minDuration
5minCook Time
5minPrep Time
ServingsServings

Ingredients

1/2 Tbsp canola oil 7 mL
2 cloves garlic, minced 2
1 medium cucumber, peeled, seeded, shredded 1
1/2 cup finely chopped white onion 125 mL
2/3 cup non-fat plain yogurt 150 mL
2 Tbsp chopped fresh cilantro 30 mL
1 tsp granulated sugar 5 mL
1/2 tsp rice wine vinegar 2 mL
1/2 tsp ground cumin 2 mL, dash hot sauce
Salt and freshly ground pepper to taste

Preparation

1 In a small skillet, set on medium heat, heat canola oil. Add garlic and cook stirring, until fragrant, about 30 seconds. Transfer to bowl.
2 Add cucumber, onion, yogurt, cilantro, sugar, vinegar, cumin and hot sauce. Stir to combine. Season with salt and pepper. Serve with pita bread, toasted tortillas or as a side salad or condiment.

Source: canolainfo.org