Low Fat Classic Cucumber Raitha
Indulge in the refreshing, guilt-free goodness of our Low Fat Classic Cucumber Raitha—a lighter take on a beloved Indian side dish. Featuring creamy low-fat yogurt, crisp grated cucumber, and a blend of aromatic roasted cumin, black salt, and fresh herbs like mint and coriander, this healthy recipe balances cooling flavors and subtle spice with a touch of green chili. Perfectly prepared in just 15 minutes with no cooking required, this versatile accompaniment pairs beautifully with spicy curries, fragrant rice dishes, or grilled meats. With its quick prep time, vibrant ingredients, and low-fat profile, this cucumber raitha is a revitalizing addition to any meal and ideal for those seeking delicious, wholesome options.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams low-fat plain yogurt
- 1 large cucumber
- 1 teaspoon cumin seeds
- 10 leaves fresh mint leaves
- 0.5 teaspoon black salt
- 0.5 teaspoon regular salt
- 1 small green chili
- 2 tablespoons fresh coriander leaves
Instructions
Start by washing the cucumber thoroughly under running water.
Peel the cucumber and grate it using a box grater. Transfer the grated cucumber to a mixing bowl.
If the cucumber released a lot of water, gently squeeze out the excess moisture using your hands. This step is important to prevent the raitha from becoming too watery.
In a small, dry frying pan, toast the cumin seeds on medium heat until they become aromatic and slightly darker in color. Allow them to cool and then grind them to a fine powder using a mortar and pestle or spice grinder.
Add the low-fat plain yogurt to the bowl with the grated cucumber. Stir well to combine.
Chop the fresh mint leaves and coriander leaves finely and add them to the bowl.
Slice the green chili thinly and add it to the bowl. Adjust the quantity according to your spice preference.
Add the roasted cumin powder, black salt, and regular salt into the yogurt and cucumber mixture.
Mix all the ingredients thoroughly until well-combined. Taste and adjust salt if necessary.
Chill the raitha in the refrigerator for at least 10 minutes before serving to enhance the flavors.
Serve the low-fat cucumber raitha as a cooling side dish with spicy Indian curries and rice dishes.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 2444 mg | 106% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 42.8 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 1027 mg | 79% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
