Name: Raita Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Indian
Ingredients: ¾ cup plain yogurt (whole milk is best, or sub vegan coconut yogurt); ½ cup cucumber, finely diced or grated; 1 tablespoon finely chopped red onion (optional, sub chives or green onion); 2 teaspoons lemon or lime juice, more to taste; 1 tablespoon olive oil; ½ teaspoon ground cumin; ½ teaspoon coriander; 2-3 tablespoons fresh mint leaves, chopped; 2-3 tablespoons fresh cilantro, chopped; ¼ teaspoon salt, more to taste; ¼ teaspoon pepper

Description

An authentic recipe for Raita- a creamy Indian yogurt sauce with cucumber, mint and cilantro. Cooling and refreshing, serve this with spicy Indian dishes to help cool the palate.

Ingredients

Units Scale

3/4 cup plain yogurt (whole milk is best, or sub vegan coconut yogurt)
1/2 cup cucumber, finely diced or grated
1 tablespoon finely chopped red onion (optional, sub chives or green onion)
2 teaspoons lemon or lime juice, more to taste
1 tablespoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon coriander
2–3 tablespoons fresh mint leaves, chopped
2–3 tablespoons fresh cilantro, chopped
1/4 teaspoon salt, more to taste
1/4 teaspoon pepper

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Instructions

Place all ingredients in a bowl and stir.
Garnish with fresh herbs.
Refrigerate until ready to serve.
Raita will keep 4-5 days in the fridge.

Notes

Optional: add 1-2 teaspoons of finely minced serrano peppers for a little heat!

If you like ginger, add 1/2 teaspoon of freshly grated ginger.

Whole Spices: Using toasted whole seeds (cumin and coriander) really elevates this! Toast in a dry skillet until frgarnt, and then grind into a fine powder.

Nutrition

Serving Size: 3 tablespoons
Calories: 43
Sugar: 3.8 g
Sodium: 85.9 mg
Fat: 2.6 g
Saturated Fat: 0.7 g
Carbohydrates: 4.9 g
Fiber: 0.3 g
Protein: 0.9 g
Cholesterol: 3 mg

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