You only need four ingredients, including salt, to make this simple raita recipe. But there are options to jazz it up further if wished. This yoghurt and cucumber traditional Indian side dish serves as a refreshing accompaniment to fiery curries as it cools and cleanses the palette. Moreover, it doubles as a versatile dip, perfect for pairing with snacks such as onion bhajis, pakoras and samosas.
Cut the cucumber in half and scrape out the seeds using a teaspoon. Finely chop the flesh and transfer to a mixing bowl.
½ cucumber
Add the remaining ingredients and give a good stir. This is also the point to add in any of the optional extras.
1 tbsp coriander leaves (cilantro), 175 g natural yoghurt, ⅛ tsp fine sea salt
Taste test and add more salt if needed or any more of the optional extras.
Place in the fridge and leave for at least 20 minutes for the flavours to develop and anything up to two hours. Give another stir before serving.
Transfer to a suitable serving bowl, if liked and garnish with chopped coriander or a dusting of ground cumin.
Notes
Add any, or all of the optional extras according to taste and what you have available. If you don't like coriander leaves, swap them for fresh mint.If making the raita more than two hours in advance, leave the coriander out and add it not long before serving.How many people this amount or raita actually serves very much depends on what you're eating it with and whether it's to accompany a starter or a main.Although it's best made fresh, any leftovers will keep in a covered container in the fridge for a couple of days. Just give it a good stir before serving.You’ll find additional tips and info about this recipe in the main body of the post.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.