Raita
A classic, cooling Indian yogurt condiment studded with crisp cucumber and mint, perfect for balancing spicy curries.
- 10 min
- 30 kcal / serving
- easy
- vegetarian
- Protein
- 2 g
- Fat
- 0.9 g
- Carbs
- 3 g
Contains: milk (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 300 g plain yogurt (or Greek yogurt)
- 1/2 pc cucumber (grated or finely diced)
- 1/2 tsp cumin (preferably roasted and freshly ground)
- 1/4 tsp garam masala
- 2 tbsp fresh mint leaves (finely chopped)
- 1/2 tsp salt
Method
- Place the plain yogurt in a mixing bowl and whisk it briefly with a fork or whisk until completely smooth and creamy.
- Grate the cucumber and press it gently in a fine sieve or kitchen towel to drain excess moisture, ensuring the raita won't become watery.
- Add the prepped cucumber and the finely chopped fresh mint leaves directly into the whisked yogurt.
- Sprinkle the ground cumin, garam masala, and salt over the mixture.
- Stir all the ingredients thoroughly to ensure the aromatic Indian spices are evenly distributed throughout the yogurt base.
- Chill the raita in the refrigerator for about 10 minutes before serving alongside hot biryani, freshly baked naan, or spicy stews. Makes about 6 servings.
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