Low Sodium Raita

Total time25 min

Prep time10 min

Cook time0 min

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Ingredients

4 servings

1 cup plain whole-milk yogurt
Chobani Nonfat Plain Greek Yogurt, 32 oz Fage Total 0% Milkfat Plain Greek Yogurt Fage Total 0% Milkfat Nonfat Greek Strained Yogurt, 5.3 oz Stonyfield Organic Plain Whole Milk Probiotic Yogurt Greek Gods Yogurt Greek Style Traditional Plain - 24 Oz
See all
½ medium cucumber, peeled, seeded, and grated or finely diced
2 tbsp fresh mint leaves, finely chopped
1 tbsp fresh cilantro, finely chopped (optional)
½ tsp ground cumin
¼ tsp ground coriander
¼ tsp chili powder
¼ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp cumin seeds
1 tsp neutral oil (such as canola oil or sunflower oil)

For serving

pinch of chili powder, for garnish (optional)

Instructions

1
Place the grated or finely diced cucumber in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible, until the cucumber feels dry to the touch.
2
Heat the neutral oil in a small skillet over medium heat. Add the cumin seeds and cook, swirling the pan, until they darken one shade and smell fragrant, about 30–45 seconds. Watch closely, as they can burn quickly. Remove from the heat and let cool for 1–2 minutes.

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