Cucumber and Radish Raita - Recipes for Health This can be spicy or not, depending on what you are serving it with and your taste for heat. Cucumber raita (without the radishes) is a classic accompaniment to curries, but I like it on its own and spooned over grains. It's also very nice with salmon. 2 cups plain low-fat yogurt (not fat-free) 3/4 pound cucumber (1 European or 4 Persian), peeled if waxed, seeded if necessary, and finely diced or shredded 4 to 6 radishes, finely diced 1 teaspoon cumin seeds, lightly toasted and ground 1/2 teaspoon coriander seeds, lightly toasted and ground 2 to 3 tablespoons finely chopped cilantro, to taste 1 to 2 serrano or bird chilies, finely chopped (optional) Combine all the ingredients. Taste and adjust salt and other seasonings. Refrigerate until ready to serve. Yield: 3 cups (6 servings). Advance preparation: This will keep for a couple of days in the refrigerator. You will have to stir it, as the cucumbers will release water into the mixture. Nutritional information per serving: 61 calories; 1 gram fat; 1 gram saturated fat; 0 grams polyunsaturated fat; 0 grams monounsaturated fat; 5 milligrams cholesterol; 7 grams carbohydrates; 1 gram dietary fiber; 60 milligrams sodium (does not include salt to taste); 5 grams protein