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CUCUMBER RAITA

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CUCUMBER RAITA.jpg

Raita is a South Asian yogurt-based condiment. I love to serve it with curries or as a sauce or dip for proteins, roasted or raw veggies, tortilla chips, pita bread, rice, or burgers. I’ve even been known to put it on savoury oats and enjoy it as a toast or salad topper!

This easy recipe uses cucumber, but you can certainly make it with other veggies such as grated zucchini, grated carrot, diced tomatoes, and/or bell peppers.

Similarly, if you’re not a fan of cilantro (cilantro tastes like soap for approximately 10% of the population thanks to an olfactory-receptor or smell gene!), it also works well with mint, parsley, or even dill.

Ingredients:

  • 2 cups thick plain Greek or dairy-free yogurt (I like to use higher-fat Greek yogurt)

  • 1 cup or more grated cucumber, most of water squeezed out, adjusted to taste

  • 2 Tbsp diced green onion (optional)

  • 2 tsp fresh lemon or lime juice

  • 1 tsp garam masala (or 1/2 tsp ground cumin plus 1/2 tsp ground coriander)

  • 1/2 tsp Kosher salt

  • 1/4 tsp black pepper

  • optional diced cilantro or herbs of choice, adjusted to taste

Directions:

Mix together all of the ingredients. Adjust vegetables, seasoning and herbs to taste. Leftovers can be stored in an airtight container in the fridge for up to 3 days.