Multicolored Mixed Vegetable Raita - 16g Carbs, 2g Fiber
Recipe By:
Serving Size: 10
Preparation Time: 0:00
Categories: Condiment - Lower Carbs - Low Fat (Less than 10%) - Low Fat (Less than 25%)
1 large seedless cucumber -- the kind with the plastic wrap OR
4 small cucumbers (about 3 cups when chopped)
3 medium carrots -- (about 1 1/2 cups when chopped)
1 small green pepper -- (about 1/2 cup when chopped)
1 small orange pepper -- (about 1/2 cup when chopped)
1 cup cherry tomatoes
2 cups drained canned sweet corn
1/2 cup pomegranate seeds -- (I did not use, because I could
not find them)
3 cups yogurt
Salt
Peel the cucumber and carrots, and chop into very small pieces. Chop the peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3 pieces. Mix all ingredients together in a large bowl, except salt. Place the raita in the fridge. Raita tastes better if it sits over night. Add salt just before serving and stir well. Serve chilled.
Serves about 10, as a side dish
Author Note: I am happy just eating a huge bowl of this for dinner. But this colorful raita will be a great accompaniment to and Indian dinner of rice, roti and curry.
My grandmother adds salt to the raita only just before serving. If you add salt any sooner, it will draw out the moisture from the vegetables and make your raita watery. And make sure you let the raita sit in the fridge overnight, it tastes much better than eating it right away.
Chupa Note: we added some chopped mint as well, and a sprinkling of Aleppo red pepper.
Cuisine: "Indian"
Source: "Sala @ Veggie Belly blog"
S(Formatted by Chupa Babi): "Aug 2012"
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Per Serving (excluding unknown items): 99 Calories; 3g Fat (22.6% calories from fat); 4g Protein; 16g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 45mg Sodium
Exchanges: 1/2 Grain(Starch); 1 Vegetable; 0 Fruit; 1/2 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates
