Raita is an Indian condiment made with yogurt (dahi in Urdu). It’s used in Indian cuisine as an ”antidote” to spicy food. But the yogurt not only cuts the heat, it tastes great too.
Traditionally, raita is seasoned with cilantro, ground cumin, mint and red chili powder. For more texture, I added finely diced raw vegetables such as Persian cucumbers and tomatoes.
If you fancy a change of pace, you can try my “fusion” raita that uses a lot of French flavors and techniques. My husband Lulu loves it with khichdi!
1. Info for Cucumber Raita (Indian Yogurt Recipe)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Cucumber Raita (Indian Yogurt Recipe)
- 2 cups plain yogurt
- 2 Persian cucumbers
- 1 teaspoon fresh mint leaves, finely chopped
- 3/4 teaspoon ground cumin
- ¼ teaspoon red chili powder
- 1 tablespoon cilantro (stems included), finely chopped
- 1 teaspoon lemon juice
- 2 teaspoons salt, to taste
- Seed the cucumbers and cut them into thin slices. Spread onto a flat surface. Sprinkle with salt. Allow to rest for about 20 minutes. Pat dry with paper towels. Cut the slices into matchsticks, then into small dice.
- Whisk the yogurt using a fork until smooth.
- Combine all the ingredients in a bowl until the texture is smooth and creamy.
- Chill in the refrigerator until you’re ready to serve.
- Super easy…