Home » Raita Salad of Yogurt and Mint with Raisins

Recipe

Raita Salad of Yogurt and Mint with Raisins

Tangy cumin seeds accent the Mediterranean flavors.
Details
  • Yields 2 cups
  • Serves:
INGREDIENTS
  • 1/2 tsp. cumin seeds, roasted
  • 1-1/2 c. plain fat-free yogurt
  • 1 tsp. grated lemon rind
  • 1 tsp. chopped fresh mint
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • 1/2 c. California raisins
  • 3 tbsp. chopped pecans, toasted
  • Mint springs; for garnish
PROCEDURE
Heat cumin seeds in a skillet over medium-high heat. Cook until dark, about 1 1/2 minutes, shaking the pan constantly. Set aside.

Combine yogurt, lemon rind, chopped mint, salt and sugar in 1-quart bowl; stir with a whisk. Add raisins and stir well. Cover and refrigerate for 15 minutes or until ready to serve. Fold in pecans. Sprinkle with roasted cumin seeds and garnish with mint sprigs.


Note: Makes a refreshing counterpart to chutney. Thinned with buttermilk or fruit juice, raitas become refreshing cold soups.
Nutrition Information (per serving)
Calories 160(23% from fat); Total Fat 4g (sat 0g, mono 2g, poly 1g); Cholesterol 0mg; Protein 6g; Carbohydrates 24g; Fiber 2g; Iron 1mg; Sodium 370mg; Calcium 195mg