Refreshing Indian Raita Recipe (Yoghurt Cucumber Dip)
This raita recipe is a cool, creamy yoghurt dip that is a must with spicy Indian recipes. Yoghurt and cucumber soothe the palate and stand up to the spicier dishes.
Course: Side Dish
Cuisine: Asian, Indian
Keyword: indian raita, raita recipe, yoghurt cucumber dip
Author: Stine Mari | Ginger with Spice
1cupTurkish or Greek Yoghurt* Approx. 300g.
1/2large English cucumbergrated and drained
1/2small red onionfinely chopped
1/3cupfresh mintfinely chopped, large handful
1tspground cuminor to taste
salt & pepperto 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.
Finely chop mint and red onion.
Mix all the ingredients together, and season to taste.
Store, covered in the fridge, for about 3 days.
Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!* Traditionally, a raita is made with a thinner salted plain yoghurt. I like the consistency of Greek/Turkish yoghurt better, as the raita becomes more of a dip than a sauce. You can of course use regular plain yoghurt, but remember it will be thinner than mine.Nutrition 2 tbsp: Calories: 28 | Fat: 1.9g | Saturated Fat: 0g | Protein: 0.9g | Carbohydrate: 1.5g | Fiber 0.2g | Cholesterol: 0mg | Sodium: 1mg | Vitamin D: 0mcg | Calcium: 7mg | Iron: 0mg | Potassium: 28mg. Estimate for informational purposes only. 2 cups = 32 tbsp, making this a 16 serving recipe.
Find the recipe here: https://www.gingerwithspice.com/indian-raita-recipe/