Refreshing Cucumber Raita can cool your tongue from any curry. It also makes a fantastic party dip.
What is raita? Raita is an Indian side dish that’s basically a creamy yogurt mixed with any kind of vegetable or fruit and a bit of spice. It’s most often served with rice dishes and curries. Raita makes a great cooling agent when your palate feels a burn from those spicy Indian dishes.
The beauty of it is that it can really be made with anything. I’ve seen onion, mint, pineapple, pomegranate, beet, and even banana raita. North Indians make it with boondhi, tiny balls of fried gram flour. In my house, cucumber raita has always been the standard.
I like to make my raita with Greek yogurt. This is partially because it’s what I normally have on hand but also because it tends to be less sour and is packed with more protein. I based this recipe off of what my mom uses in her raita. She usually adds mustard powder to pack in some extra pungent flavor. If you find that it’s too strong of a taste, you can always add less.
Raita doesn’t just have to be an accompaniment to Indian food. Try it as a dip for vegetables or use it as a spread on bread. I sometimes use it as a healthier alternative to salad dressing. You can even just eat it by itself!
We bet Urvashee’s Cucumber Raita would make the most magical of dips for this Indian Cauliflower Pizza Recipe.
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Cucumber Raita Recipe
Ingredients
- 1 Cucumber
- 2 cups Plain Greek Yogurt
- 1/2 teaspoon Ground Cumin
- 1 teaspoon Dry Mustard
- 1/2 teaspoon Salt
- 1/2 teaspoon Garlic minced
- 4-5 sprigs Fresh Cilantro chopped
- Red Chili Powder for garnish
Instructions
- Peel the cucumber and grate it using a large hole grater.
- Combine the yogurt with the cumin, mustard powder, salt, garlic and cilantro. Mix well.
- Stir in the grated cucumber.
- Garnish with a sprinkle of chili powder and/or cilantro.
- Serve chilled.