My F&W
quick save (...)
Kiwi Raita
© Evan Sklar

Kiwi Raita

  • SERVINGS: 4
  • HEALTHY
  • VEGETARIAN

Kiwi takes the place of the traditional cucumber in this version of the lightly spiced Indian yogurt condiment.

  1. 1/2 teaspoon black mustard seeds
  2. 1/2 teaspoon cumin seeds
  3. 1/4 teaspoon coriander seeds
  4. 2 kiwis, peeled and coarsely chopped
  5. 1/2 cup plain low-fat yogurt
  6. 1/4 cup low-fat sour cream
  7. 1/4 cup finely chopped onion
  8. 1/2 tablespoon coarsely chopped cilantro
  9. 1/8 teaspoon pure red chile powder or crushed red pepper
  10. Salt
  1. In a dry skillet, combine the mustard, cumin and coriander seeds and toast over moderate heat, stirring, until fragrant, about 3 minutes. Coarsely grind the seeds in a spice grinder or mortar.
  2. In a bowl, combine all but 1 tablespoon of the kiwi with the yogurt, sour cream and onion. Stir in the spices, cilantro and chile powder and season with salt. Cover and refrigerate until cold. Garnish with the reserved kiwi and serve.
Notes One Serving Calories 66 kcal, Total Fat 1.8 gm, Saturated Fat 1 gm. Serve With Spicy lamb or chicken.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.