Raita is a cool, creamy condiment that is a must with spicy Indian recipes. Yoghurt and cucumber soothes the palate and stands up to the spicier dishes. The meal will feel more whole when you add this to the party.
I love the hint of mint (rhyme intended), with the yoghurt. I would not make the raita without the mint, because it has this fresh, sweet taste that we want. And if you need further convincing, it has many health benefits as well. It can help digestion, which is probably also why it works so great with spicy food… Mint may also treat headaches and nausea, reduce fatigue and help with weight loss. I mean, heaven in a piece of plant right there.
It’s also a very easy condiment to throw together, no more than five minutes. You need to grate your cucumber, and when you’ve done that, take the cucumber over to the sink, and press out as much water as you can. You don’t want the raita to be watery and soggy.
Next, chop the mint leaves and onion into small pieces. I don’t like it when the onion sticks out too much, because this is a condiment that is supposed to be mild and soothing. You can omit the onion if you want, but I like the body it gives to the raita. I suggest you give it a go, and adjust the next time! Add more yoghurt or cucumber, play with spices and so forth.
Raita works with any Indian recipe, such as these Indian style kebabs, butter chicken, tikka masala, just as a dip for naan breads and the list is endless! I’ll soon share with you a recipe that I love to use next to raita. Delicious meatballs with so much flavor you would never think of meat balls as dull again. But you need to wait, I’m still working on the recipe. (Update: here is the recipe)
Please tell me what you think of this recipe, either in the comment section below or tag me @thegingerwithspice on Instagram.
Happy Indian Night!
However, if Indian doesn’t work for you today, maybe you want Mexican? I suggest to use my Spicy Guacamole, this is an absolute winner in my home.
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- 400 gr Turkish or Greek Yoghurt
- 1 cucumber shredded
- 1/2 small red onion chopped
- 1 large handful mint leaves
- 1 tsp cumin seeds
- salt & pepper to taste
- Grate the cucumber, and when you've done that, take the cucumber over to the sink, and press out as much water as you can. You don't want the raita to be watery and soggy.
- Chop the onion and mint leaves into small pieces.
- Mix all the ingredients together, and season to taste.
Author: Stine Mari from Ginger with Spice.