Raita is a traditional Indian salad that is most commonly used as a condiment. It is made with yogurt and a combination of other ingredients including cucumber, eggplant, beets, chickpeas, spinach and sometimes even fruit. The cucumber version, which is most popular, is quite similar to tzatziki, a Greek yogurt sauce. The big difference between the two condiments is spices and sweetness; raita is usually spiced and often lightly sweetened by honey or fruit. The flavor is delicate, not overwhelming– cooling, creamy and a wonderful addition to spicy foods. The spices and herbs vary but most often they include mint, dill, parsley, coriander and cumin. Here I’m sharing a cucumber raita recipe; I make it with Greek (strained) yogurt to give it a thicker and more creamy texture. Raita is especially tasty when served with curry dishes, as it helps to offset the heat.
Tomorrow I’ll be sharing a super yummy curry dish that goes perfectly with this raita!
Tip: for a thicker raita, you may strain the Greek yogurt using the method outlined in this post before making the recipe.
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- 1 large Persian cucumber, grated
- 3/4 cup Greek yogurt
- 2 tbsp fresh mint, chopped
- 1 tbsp lemon juice
- 3/4 tsp honey
- 1/4 tsp cumin
- 1/8 tsp onion powder
- Pinch of cayenne or red pepper flakes
- Pinch of salt (or more to taste)
You will also need:
- Cheese grater with large holes, small mixing bowl
- Grate the cucumber using using a cheese grater with large holes. Squeeze the grated cucumber in a cheesecloth or in a mesh strainer to remove excess liquid.
- In a small mixing bowl, combine the grated cucumber with the rest of the ingredients and stir until well combined. Add more salt if desired. Chill and serve.